Limburger Cheese Review Is It Really That Awful Youtube The bacteria in question is brevibacterium linens, according to gizmodo. this type of bacteria only grows under salty and moist conditions and needs a fair amount of oxygen to survive. the cheese is salty enough to grow the bacteria on its own, but the necessary moisture is provided via the cheesemakers, who regularly wash the cheese as it ages. For the first time, bill tries the fabled limburger cheese rumored to be horrifically smelly both on its own and in a traditional sandwich with liverwurs.
Cheese Review Limburger Cheese The Poor Couple S Food Guide Reply. dorkphoenyx • caerphilly • 2 yr. ago. that sounds like a way past prime chunk of cheese. in my experience, limburger should be pretty mild and sweet under the rind it's what balances out the big funk of the rind. even at it's punchiest, rot mold mustiness should never be a prominent taste. Today the only american producer of limburger is chalet cheese cooperative of monroe, wisconsin: the seat of green county. of the 56 master cheesemakers in wisconsin, only chalet’s myron olson is certified to make limburger. founded in 1885 by five dairy farmers, chalet cheese cooperative today is owned and operated by 21 member farms. Today the only american producer of limburger is chalet cheese cooperative of monroe, wisconsin: the seat of green county. of the dozens of master cheesemakers in wisconsin, only chalet’s myron olson is certified to make limburger. founded in 1885 by five dairy farmers, chalet cheese cooperative today is owned and operated by 21 member farms. Limburger is a type of cheese known for its particularly strong smell. originating from the historical duchy of limburg, which spans modern day belgium, germany, and the netherlands, it was first created by belgian trappist monks. the cheese is semi soft with a reddish brown rind and a creamy interior.
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