Limburger

Limburger ( named after the former Duchy of Limburg, also Herve or Remoudou ) is an original Belgian cheese made from raw or pasteurized cow's milk with a fat content of 20 to 60% in the dry matter and a soft red smear - bark. He is regarded as one of the strongest smell of cheese and is often called " Stinky Britches " rejected. His other hand lovers will appreciate the very aromatic and spicy taste.

History

He was first gekäst of monks in the monasteries of the former Duchy of Limburg, which is why he is known as Fromage de Herve in Belgium. Since 1830, when Carl brain leg began in Missen- Wilhams with the production of soft cheeses, it is also manufactured by German cheese makers, especially in the Allgäu. He is also known there as brick cheese or baked Stone because it has the shape of a brick. A strong relationship exists for Romadur.

Production

At the beginning and during the course of up to three -month maturity from two weeks the cheeses are lubricated with liquids Rotschmierebakterien, especially Brevibacterium linens included. Through colonization with the Rotschmierebakterien gives the cheese an orange to reddish-brown, resilient surface that is slightly sticky and gritty - grainy. The mature, cut resistant Rotschmierweichkäse is characterized by intense aroma and flavor, resulting from the development of the " red smear ".

Trade and use

The Belgian Limburg is a Fromage de Herve a product protected and (since 1996) is the only Belgian cheese with Protected Designation of Origin ( PDO). Under the name of Limburger exist variants from other regions.

The cream-colored cheese with reddish-brown bark and sometimes hints of white mold comes in parallelepiped bars of 200 g and 500 g on the market (hence the term " brick cheese " ) and tastes quite mild young, matured by getting stronger. The dough is light yellow matte, soft but sliceable. Ripe Limburger is elastic, soft but not fluently, and has small, irregular holes. Limburger with smearing bark and shrunken dough has exceeded the peak of maturity and is not recommended.

Limburger is consumed in several variants in the Allgäu:

• With young, hot potatoes, butter, than to drink cold milk
• On bread
• Dressed in a vinaigrette of vinegar, oil and many onion rings, to brown bread, as a drink cider.

To Limburger fit best Black bread like pumpernickel bread and raw onions. As an accompanying drink to recommend beer, cider or wine or a full bodied wine.

Limburger as a defensive measure against malaria infection

The anthropophilic mosquitoes of the species Anopheles gambiae, the count in the tropics of the most dangerous carriers of malaria, find their hosts primarily by detection of CO2 excretion of breath. In calm weather they bite preferably in areas of the soles of the feet and ankles. These are those points of the human body in which bacteria of the genus Brevibacterium epidermidis produce short-chain fatty acids with the characteristic " cheesy smell ." The mosquitoes, however linens also attracted by the products of the closely related Br, which are responsible for the characteristic odor of Limburgers. There have therefore been developed mosquito traps based on Limburger smell substances that keep the number of bites less.

Sources