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It was developed by Pál Heller of the Derby és Vajtermelő Cheese Co. in the 1890s. Heller named the cheese after himself (Pál), not after any real place.
Pálpusztai is created, like Limburger cheese, by the bacterium Brevibacterium linens which gives the cheese its pungent smell - the same one found on human skin that is partially responsible for body odor.
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