How Is Limburger Cheese Made?

“I’ve recently started a small-scale artisanal cheese business and I’ve had a lot of customers asking for Limburger cheese. I know it’s famous for its strong smell, but I’m curious about what the process of making it looks like and what makes it unique. Could you explain the steps involved and the specific factors that contribute to its distinct characteristics?” thanks a bunch, John, Portland, USA.

How Is Limburger Cheese Made?

Hey John! Great to hear about your new business venture. Limburger cheese is indeed an interesting and unique cheese with a rich history and a process that’s quite specific. Let’s break down the steps involved in making this distinctive cheese and see what sets it apart from others.

The Origin and Unique Characteristics

Limburger cheese originated in the historical Duchy of Limburg, which is now part of modern-day Belgium, Germany, and the Netherlands. Known for its pungent odor, Limburger is a semi-soft cheese that ripens from the outside in, thanks to a specific bacterial culture called Brevibacterium linens. This bacterium is also what gives the cheese its characteristic strong smell.

The Cheese-Making Process

The process of making Limburger involves several steps, each crucial to developing its texture, aroma, and flavor. Here’s a detailed breakdown:

1. Preparing the Milk

Start with high-quality cow’s milk. Ensure it’s pasteurized to eliminate any harmful bacteria while retaining the beneficial microorganisms essential for cheesemaking.

• Choosing the Milk: Fresh, whole cow’s milk is ideal. The richness of whole milk contributes to the creamy texture of the finished cheese.
• Heat and Acidify: Heat the milk to around 88°F (31°C). Add a bacterial starter culture, typically mesophilic, to begin the acidification process. This stage is crucial as it prepares the milk proteins for coagulation.

2. Coagulation

Next, add rennet to the milk mixture. Rennet contains enzymes that help in coagulating the milk, forming a gel-like consistency known as curd.

• Adding Rennet: After the milk reaches the desired acidity, add the rennet. Let the mixture sit to form a solid curd. This usually takes about 30-40 minutes.
• Cutting the Curds: Once the curd is firm, cut it into small cubes. This helps in releasing the whey (liquid part) from the curds (solid part).

3. Draining the Whey

After cutting the curds, gently stir the mixture and allow it to settle. This helps the curds to shrink further and expel more whey.

• Stirring: Carefully stir the curds to prevent them from matting. This process also assists in achieving the desired texture.
• Draining: Transfer the curds to molds lined with cheesecloth to drain the whey. Press the curds lightly to remove excess whey, but not too forcefully, as we need the curds to retain moisture for the next steps.

4. Salting and Brining

Salting the cheese curds is essential for flavor and preserving the cheese. Limburger cheese is typically brined, which means it’s soaked in a saltwater solution.

• Brining: Submerge the cheese in a brine solution for about 12-24 hours. This allows the salt to penetrate evenly.
• Surface Salting: After the brining, sprinkle some additional salt on the surface to enhance flavor development and prepare the cheese for aging.

5. Aging and Development of Flavor

The aging process is where Limburger cheese truly comes into its own, developing its unique characteristics.

• Aging Environment: Limburger must be aged in a humid environment (about 85-95% humidity) at a temperature of around 50-55°F (10-13°C). This environment is crucial for the growth of Brevibacterium linens. John, remember that controlling temperature and humidity is vital to ensure a successful aging process.
• Inoculation: During the initial stages of aging, the cheese is regularly inoculated with Brevibacterium linens. This bacterium is responsible for the breakdown of proteins and fats in the cheese, resulting in a creamy texture and the characteristic pungent aroma.
• Regular Washing: Every few days, wash the cheese rind with a brine solution. This encourages the growth of the desired bacteria while preventing unwanted mold growth. It’s the washing process that helps maintain the cheese’s moist rind.

Ripening Stages

Limburger cheese undergoes different stages of ripening:

1. Young Limburger: At around 3-4 weeks, the cheese is firm and crumbly, much like Feta, with a mild flavor.
2. Mid-Ripening: By 6-8 weeks, the cheese becomes softer with a more creamy texture and stronger smell.
3. Fully Ripened: At 2-3 months, Limburger reaches full ripeness. It’s very soft, almost spreadable, with a robust aroma and flavor. John, your customers will likely prefer this stage for its traditional taste.

Packaging and Storage

Once aged to the desired level, Limburger cheese is ready for packaging and storage.

• Packaging: Use breathable packaging materials such as wax paper or parchment paper. This allows the cheese to continue ripening slightly while preventing it from drying out.
• Storage: Store Limburger cheese in a cool, humid environment. If stored properly, it can continue to mature and develop more complex flavors even after packaging.

Serving Suggestions

Limburger cheese pairs wonderfully with a variety of foods and beverages. Here are some ideas to suggest to your customers:

• With Bread: The classic way to enjoy Limburger is spread on rye bread with sliced onions and mustard. Its strong flavor complements the robust taste of rye.
• With Beer: Belgian-style ales or malty beers pair excellently with Limburger, balancing its strong flavor.
• With Fruit: Apples and pears offer a sweet contrast to the savory and pungent cheese.

Health Considerations

While Limburger cheese is a treat for many, there are some health considerations to keep in mind:

• Lactose Content: Given its maturity, Limburger is relatively low in lactose, making it more digestible for those with mild lactose intolerance.
• Protein and Calcium: Like other cheeses, Limburger is a good source of protein and calcium, essential for muscle and bone health.
• Fat Content: Due to its creamy nature, Limburger has a high-fat content. Enjoy it in moderation as part of a balanced diet.

Tips and Tricks for Home Cheese Makers

When making Limburger cheese at home, keep these tips in mind:

• Sanitation: Ensure all equipment and surfaces are thoroughly sanitized to prevent contamination of the cheese.
• Patience: Aging cheese can be a lengthy process. Watching your cheese ripen, day by day John, requires patience but is immensely rewarding.
• Stability: Consistently monitor and maintain the temperature and humidity levels in your aging environment.
• Attention to Detail: Regularly washing and adequately handling the cheese will yield the best results.

Final Thoughts…

Thanks for your question, John! Limburger cheese may have a reputation for its strong smell, but the complexity and rich flavor it offers make it worth the effort. Key factors include starting with high-quality milk, carefully controlling the coagulation and brining processes, and maintaining an optimal aging environment. Regular washing and the introduction of Brevibacterium linens are crucial for developing its signature characteristics. Best of luck with your artisanal cheese business, and enjoy making Limburger!