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One way to serve 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 ...
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.
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.
Liederkranz is an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening.Liederkranz is a cow's milk cheese, with an edible pale yellow-orange tan crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma that could become unpleasantly ammonia-like if aged incorrectly.
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.
With crafted flavors that are equal parts surprising and delightful (like cheese, horchata, and Mexican Twinkie), Palacana’s Michoacan ice cream gives American ice cream a run for its money ...
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The same bacterium is employed to ferment several washed-rind and smear-ripened cheeses, such as Munster, Limburger, Tilsit cheese, Port-Salut, Raclette, Livarot, Pont l'Eveque, Époisses, Wisconsin Brick, Năsal and Pálpusztai. It is also used in the production of blue cheese, in addition to the mold Penicillium roqueforti. Its aroma also ...
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