Limburger 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. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens.
Limburger
Limburger
A half-pound (226-gram) package of Limburger
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
A platter with cheese and garnishes
Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615
Hard cheeses in Germany
A piece of soft curd cheese, oven-baked to increase shelf life