Limburger

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Limburger
Limburger Cheese
Country of originBelgium, Germany, and The Netherlands
Region, townLimburg
Source of milkCow
PasteurizedYes
TextureSemi-soft
Aging time2-3 months
Commons page Related media on Wikimedia Commons
Herve
Remoudou (cheese).jpg
Other namesFromage de Herve
Country of originBelgium
RegionPays de Herve
TownHerve
Source of milkCows
Pasteurizedyes or no
Texturesoft
Fat content45%
Weight50,100,200,400g
Aging time3/4 weeks to 2 months[1]
CertificationPDO[2]
Commons page Related media on Wikimedia Commons

Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens.[3]

Geographic Origins[edit]

The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese, or "Fromage de Herve", is still produced in the territory of the old Duchy of Limburg, in Belgium, where according it has been produced since the 15th century.[4] Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The "Land of Herve" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin.

In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk.[5] A few years later, 25 factories produced this cheese. The Chalet Cheese Cooperative in Monroe, Wisconsin is the only American company that makes this cheese.[6][7] It is also manufactured in Canada, where it is a German-Canadian cultural marker, by the Oak Grove Cheese Company in New Hamburg, Ontario.

Description[edit]

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 of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses.[8] This is Brevibacterium linens, the same one found on human skin that is partially responsible for body odor and particularly foot odor.[3]

Uses[edit]

A half-pound package of Limburger.

One of the most traditional ways of eating limburger is the limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically served with strong black coffee or lager beer. Alternatively, chunks or slices of the cheese up to 1.5 cm (0.6 inch) thick can be cut off the block and placed in the sandwich. This sandwich remains very popular among the descendants of German immigrants in the Midwestern United States, in places like Wisconsin and Ohio. However, it is markedly less popular among the descendants born after about 1960, mainly because of the permeating smell and the inconvenience of going to specialty cheese and sausage shops to obtain it.[citation needed] In Wisconsin, the Limburger sandwich can be found on menus at certain restaurants, accompanied by brown mustard.[9]

Limburger and its characteristic odor are a frequent butt of jokes. Reactions to, and misinterpretations of, the smell of Limburger cheese were gags used in numerous Little Rascals and Three Stooges comedy shorts. Also, the arch-enemy of the Biker Mice from Mars has the name Lawrence Limburger, complete with terrible body odor.

A study showing that the malaria mosquito (Anopheles gambiae) is attracted equally to the smell of Limburger and to the smell of human feet earned the Ig Nobel Prize in 2006 in the area of biology.[10][11] The results of the study were published in the medical journal The Lancet on 9 November 1996.

Nutrition facts[edit]

100 g of Limburger contains:[12]

See also[edit]

References[edit]

Notes
  1. ^ "Fromage de Herve" (in French). Official web site. Archived from the original on 26 January 2013. Retrieved 30 March 2014.
  2. ^ "Fromage de Herve". DOOR. Retrieved 30 March 2014.
  3. ^ a b Crump, Marty (2009). Sexy Orchids Make Lousy Lovers: & Other Unusual Relationships. University of Chicago Press. p. 160. ISBN 9780226121871.
  4. ^ COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 17 National file No 93/2 [1]
  5. ^ "Limburger Cheese, History of Limburger Cheese, Limburger Cheese Sandwich Recipem How To Make A Limburger Sandwich". Whatscookingamerica.net. Retrieved 14 November 2013.
  6. ^ Curd, Dan (16 February 2018). "Limburger: The cheese that "nose" no equal".
  7. ^ Noggle, Amber. "Made in Wisconsin: Limburger cheese".
  8. ^ Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
  9. ^ "page does not exist". April 2006. Archived from the original on 8 July 2011. Retrieved 7 May 2009.
  10. ^ "Ig Nobel Prize list of past winners". Improbable.com. Retrieved 14 November 2013.
  11. ^ Knols BG (November 1996). "On human odour, malaria mosquitoes, and Limburger". Lancet. 348 (9037): 1322. doi:10.1016/S0140-6736(05)65812-6. PMID 8909415.
  12. ^ "Nutrition Facts and Information for Cheese, limburger". Nutritiondata.self.com. Retrieved 23 November 2016.

External links[edit]