Limburger
Also Known As: Backsteinkäse, Backsteiner
Historically from Belgium, Limburger cheese is a favorite of Germans. It is made from pasteurized cow's milk and it's fat content is 20-60%. It is a light yellow cheese with a red-flowery rind. Limburger cheese is known for its very "stinky" aroma.
Limburger cheese was first produced by monks in the Belgian province of Limburg. 150 years ago German cheese factories also began producing the cheese, primarily in Allgäu, a region in Southern Bavaria.
Cheese Category: Soft Cheese with Washed Rind
Country of Origin: Germany
Specialty of: Allgäu (a region in Swabia, Bavaria)
Cheese Characteristics
Main Ingredient(s): Pasteurized Cow's Milk
Age (Ripening Period): 2 weeks to 3 months
Flavor: Strong, spicy flavor
Consistency: Soft and elastic, but also sliceable. Small, uneven wholes throughout.
Sliceable? Yes
Spreadable? No
Crumbles? No
Use for melting? Yes
Use in dips? No
Dessert cheese? No
Cooking and Preparation Tips
Goes well with a dark bread, such as Pumpernickel, and onions. Accompany with a beer or a strong red wine.
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