The flavor profile of Limburger cheese is often described as pungent and robust. It exhibits a creamy texture that contrasts with its assertive aroma, which some find reminiscent of feet. The taste, while intense, can range from earthy and mushroomy to grassy and slightly sweet, depending on its age and production method.
The distinct qualities of this cheese stem from the bacterium Brevibacterium linens, which is responsible for its characteristic smell and reddish-brown rind. This bacterium also contributes to the cheese’s unique flavor development during the aging process. Historically, Limburger was produced primarily in the Limburg region of Europe, giving it its name and solidifying its place in culinary traditions. The intensity of the aroma and taste are significant factors influencing consumer perception and enjoyment.
