Limburger Cheese Spread is pungent smelling spreadable cheese from the 19th century cuisine of the Duchy of Limburg which is in modern times spread across the regions of Germany, Belgium and Netherlands. Made naturally from cheese which has softened due to aging, the cheese finds significant culinary usage. Limburger cheese spread recipes include the Limburger Sandwich, one of the most popular dishes of its kind.
Origin of Limburger Cheese Spread:
Limburger Cheese Spread has its origin in the parent cheese itself. Made from pasteurized goat’s milk for the first time by Rudolph Benkerts in 1867, the Limburger Cheese is mostly produced in Germany with the William’s Cheese Company, Linwood, Michigan and Chatel’s Cheese Cooperative, Monroe, Wisconsin being the only American companies producing it in the present times.
Preparation of Limburger Cheese Spread:
Limburger Cheese Spread Is naturally prepared by aging the cheese made from pasteurized goat meat. The fresh cheese retains its firmness and crumbly texture for about a month after production. After about a month and a half, the cheese starts becoming softer along the edges and after two months it is mostly creamy and spreadable. The strong odor, the liking of which depends on personal taste, is acquired after about three months of aging due to the activities of the Brevibacterium linens, the bacteria, which is also found to be one of the causes of human body odor. Limburger Cheese Spread Recipes Limburger cheese spread is mainly used as a bread spread of which the Limburger sandwich is the most popular one. Made of rye bread with a thick layer of the creamy cheese with onion slices, this sandwich makes a perfect accompaniment for lager beer or strong black coffee.