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Limburger Cheese Sandwich Recipe, Whats Cooking America

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Notorious for its smell, Limburger’s bark is actually a lot worse than its bite. When you know how to eat it, Limburger cheese is remarkably smooth.

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Stinky Foods: 5 Weird Facts About Limburger Cheese

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In its first month, the cheese is firmer and more crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses[2] is Brevibacterium linens…

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