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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.
Limburger is especially known for its pungent odor. The bacterium used to ferment Limburger cheese and other rind-washed cheeses is Brevibacterium linens; this same bacterium is found on human skin and is partially responsible for human body odor. Herve cheese is a particular kind of Limburger produced in the Land of Herve.
Limburger – a soft cheese with a distinctive smell, traditionally from the area of the former Duchy of Limburg. Maaslander – a trademarked Gouda-style cheese made in Huizen. Maasdam – an Emmental-style semi-firm cows' milk cheese. Nagelkaas – "clove cheese", flavoured cows' milk cheese from Friesland.
Cheese like burrata, fontina, and Parmigiano-Reggiano Condiments and spreads, both sweet and savory, like chutney, honey, jam, jelly, mustard, and tapenade Cornichons and other types of pickled ...
The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich. Maredsous cheese: Produced at Maredsous Abbey in Denée, Belgium [25] A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
Other vendors will sell German favorites such as pork and sauerkraut, mettwurst (smoked pork sausage), weisswurst (veal and pork sausage), jägerschnitzel, pretzels, limburger cheese sandwiches ...
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