What To Know
- The flavor of limburger cheese is due to the presence of a variety of bacteria, including Brevibacterium linens, which is also responsible for the smell of stinky feet.
- The texture of blue cheese can vary depending on the type of milk that is used and the length of time that the cheese is aged.
- The texture of limburger cheese can vary depending on the type of milk that is used and the length of time that the cheese is aged.
In the world of cheese, there are two types that stand out for their pungent odor and strong flavor: blue cheese and limburger. Both cheeses have a long history and a devoted following, but they are also polarizing, with some people finding them delicious and others finding them downright offensive.
In this blog post, we will compare and contrast blue cheese and limburger, exploring their similarities and differences. We will also discuss the history of each cheese, how it is made, and how it is best enjoyed.
History
Blue Cheese
Blue cheese has been around for centuries, with evidence of its production dating back to ancient Greece and Rome. It is thought to have originated in the caves of Roquefort, France, where the cool, humid environment provided the ideal conditions for the growth of the mold that gives blue cheese its characteristic blue-green veins.
Limburger
Limburger cheese also has a long history, dating back to the 13th century. It is thought to have originated in the Belgian town of Limbourg, where it was traditionally made from cow’s milk. Limburger cheese was very popular in the United States in the 19th and early 20th centuries, but its popularity declined in the mid-20th century due to its strong odor.
Production
Blue Cheese
Blue cheese is made from cow’s milk, goat’s milk, or sheep’s milk. The milk is first pasteurized and then inoculated with a starter culture of bacteria. The bacteria convert the lactose in the milk into lactic acid, which lowers the pH of the milk and causes it to thicken.
Once the milk has thickened, it is pierced with needles to create small holes. These holes allow air to enter the cheese, which encourages the growth of the mold that gives blue cheese its characteristic blue-green veins.
Limburger
Limburger cheese is made from cow’s milk. The milk is first pasteurized and then inoculated with a starter culture of bacteria. The bacteria convert the lactose in the milk into lactic acid, which lowers the pH of the milk and causes it to thicken.
Once the milk has thickened, it is curdled with rennet. The curds are then cut into small pieces and heated until they reach a temperature of 100 degrees Fahrenheit. The curds are then drained and pressed into molds.
Flavor and Aroma
Blue Cheese
Blue cheese has a strong, pungent flavor that is often described as salty, sharp, and tangy. The flavor of blue cheese is due to the presence of the mold that gives it its blue-green veins. The mold produces a compound called penicillin, which has a characteristic flavor and aroma.
Limburger
Limburger cheese has a strong, pungent flavor that is often described as stinky, cheesy, and ammonia-like. The flavor of limburger cheese is due to the presence of a variety of bacteria, including Brevibacterium linens, which is also responsible for the smell of stinky feet.
Texture
Blue Cheese
Blue cheese has a firm, crumbly texture. The texture of blue cheese can vary depending on the type of milk that is used and the length of time that the cheese is aged.
Limburger
Limburger cheese has a soft, gooey texture. The texture of limburger cheese can vary depending on the type of milk that is used and the length of time that the cheese is aged.
Uses
Blue Cheese
Blue cheese is a versatile cheese that can be used in a variety of dishes. It is often used as a topping for salads, pizzas, and burgers. It can also be used as a filling for sandwiches and wraps.
Limburger
Limburger cheese is a less versatile cheese than blue cheese. It is often used as a spread for sandwiches and crackers. It can also be used as a topping for pizzas and burgers.
Wrap-Up: A Matter of Taste
Blue cheese and limburger cheese are two very different cheeses with a lot to offer. Blue cheese has a strong, pungent flavor that is often described as salty, sharp, and tangy. Limburger cheese has a strong, pungent flavor that is often described as stinky, cheesy, and ammonia-like. The texture of blue cheese can vary from firm to crumbly, while the texture of limburger cheese can vary from soft to gooey. Both cheeses can be used in a variety of dishes, but blue cheese is more versatile than limburger. Ultimately, the best way to decide which cheese you prefer is to try them both and see which one you like better.
Quick Answers to Your FAQs
Q: What is the difference between blue cheese and limburger cheese?
A: Blue cheese and limburger cheese are two types of cheese that have a strong, pungent odor and flavor. Blue cheese is made from cow’s milk, goat’s milk, or sheep’s milk and is inoculated with a starter culture of bacteria that produces a compound called penicillin, which gives blue cheese its characteristic blue-green veins. Limburger cheese is made from cow’s milk and is inoculated with a starter culture of bacteria that includes Brevibacterium linens, which is also responsible for the smell of stinky feet.
Q: Which cheese is more pungent, blue cheese or limburger cheese?
A: Limburger cheese is generally considered to be more pungent than blue cheese. This is because limburger cheese contains a higher concentration of Brevibacterium linens, which is the bacteria that gives limburger cheese its characteristic stinky odor.
Q: Can blue cheese and limburger cheese be used in the same dishes?
A: Yes, blue cheese and limburger cheese can be used in the same dishes. However, it is important to use them in moderation, as their strong flavors can easily overwhelm other ingredients.
