For whatever reason if I passed you in the street (other then your t-shirts) I wouldn’t ever suspect that you’re an absolute cheese don. You’re an absolute animal! where did your fascination with cheese come from. I remember in a video you said you were raised on a dairy but duck me, you’ve gone crazy with this. Hats off to you man your finished results are a thing of beauty!
I keep coming back, no smell will drive me away! 😂 I love limburger cheese. My parent always bought it. Cheese and crackers with a dash of mustard. Out of 5 kids I was the only one to eat it....that left more for us who did. Bring back memories.i think you should do a remake of this video as you said toward the end for the rine turning orange. I plan on making it sometime, but after making it the wait that will kill me and it would have to be the 2 months. Ugh!
I absolutely love Limburger cheese. Straight or on the traditional pumpernickel bread sandwich. The problem is no one carries it locally anymore. Amazon seems to only carry Country Castle brand which is a bit weak on the flavor and fragrance. So I need to make my own cheese. I hope this recipe will work for me.
The fresh market used to carry it. We'd sell one case immediately, then the next would go bad having only sold one. Then we'd go out of stock for a while and rinse repeat.
Gavin, Learning a lot from you!! Made your Limburger and during aging we are seeing a white mold. I'm washing it off but maybe that's a mistake... The mold is soft and low but has a base to it attaching to the cheese that is a sort-of skin that will peel off... Not sure what I'm looking at! Thanks for your grand cheese wit and good humor - best in the world!! I'm a Limburger fan starting out when mom bought a block when I was a kid - I'm 75 now... (still a kid!)
I love Limburger cheese, unfortunately it's hard to find here anymore, so I might try making my own some day. If I do this will be a great resource, thank you.
I grew up loved mowhawk valley Limburger cheese spread with jar by Kraft co. I want it back now! Its not the same smell nor smell spread from Wisconsin 😔 I hope it will miracle 🤷♀️
Hi Gavin my cheese started to get the orange brevibacterium on it on my 9th day of brining and i rubbed it off with the brine. Could i stop brining it now and just leave it in the cheese cave until it has a fully orange rind then vacuum seal it???
Great video Gavin. Just a small geográfical correction. The Dutchy of Limburg is, modern day, split between Dutch speaking Belgium and Netherlands. Both countries have the province of Limburg. The two main cities are Maastricht (Netherlands) and Hasselt(Belgium). Cheers!
No, he dont talk about the province, but he talk about the historical regio. The historical regio is the area around liege, french speaking belgium. The belgiums have a plan, when they build the new station, to rename the new station of liege-guilmins to liege-limburg
The cheese is traditionally made in the southern part of Dutch Limburg (Rommedoe) and in de adjacent area of the province of Liège (Herve cheese). Perhaps in the direct surroundings as well. It originates from the original medieval duchy which was in this area with the town of Limburg as its capital. The region is on the original language frontier. Many of the towns in this area of the province of Liège have or used to have a Germanic (Limburgish/Dutch) dialect. Others have had a Walloon dialect even far before the cheese even existed.
Many Thanks for all of your videos. I cannot find St. Albray's cheese anywhere, and I love it. It stinks when the container is opened (I have to store it in Tupperware because the family complains) , yet has a surprisingly pleasant taste. Would you happen to have a process or recipe for it ?
I'm addicted to Limberger!!!! all you have to do is get past your nose to ENJOY the superb complex tastes. NOTHING beats a slice of Limberger with very thin sliced onions and a dab of coarse brown mustard served on top of thin sliced (real) brown bread - YUM. The longer you 'age' it, the 'stinkier' it becomes. Question - What should be the correction to your recipe if one cannot obtain non-homoginized milk?????
Using non-homogenized milk just makes your job easier, since the curds won't be as soft, hence making the cheese curds easier to set. In other words, it's not really necessary. However, if you do want to make your life easier, you can add 1/4 teaspoon of calcium chloride diluted in 1/4 cup of cool non-chlorinated water for every gallon of milk. You add the calcium chloride when you start heating the milk up. Don't do this if you plan on making mozzarella, since you won't be able to stretch the cheese. There are no problems using pasturized milk, just don't use UHT-treated milk. :-) As a Dane, I assume by brown bread you mean rye bread? ;-) And to me, a real brown bread is not just a rye bread, it's a rye bread made with sour dough. Happy cheese making!
im in the limburger like group-lol-- i was introduced to it 35 years ago by my x husbands great grandfather-- love it on some rye crackers with a deep red wine chaser-- gets no better than that-- this is the first time ive seen it made- thanks for the vid-- many blessings ...Glo
Hi Gavin! It is said that clabber contains Brevibacterium. What do you think? When we make cheese like Limburger, Reblochon , without using FreezDried bacteria, can we create brevibacterium in the cheese rind by simply using just clabber and washing the cheese rind with salty water?
It’s funny to say but original Limburger is a more like Munster cheese produced in late August in the back shad mainly for export to the German beer party’s, in nearby Düsseldorf. Tough with the English occupation they send it straight away to the American south Germany army who where mesmerised by this. Nowadays in Milwaukee there is a adobe brick variant off this and only produce for the state self by one company who makes a million pound yearly and use the bacteria only on the exterior, funny to say as well that in Milwaukee only one cattle station produces more milk than entire Canada together
Love to do this soon, i'm a big fan of Limburger and eat a lot, But i have no prblem to find it because i live in the Netherlands, Limburg ;-). Keep it up Groeten, Jos Ps, Limburger made in Germany does not have 10% of the smell like the original cheese, you even can not find it in Germany under the name Limburger. ( i live 1 mile from Germany and do a lot of food schoping overthere.
nice video! i personally only love the old cheeses. i dont like young cheese or smelly cheese xD im weird for a citizen of the country best know of cheese haha hopefully you will try something one day like my favorite cheese 'Old Amsterdam' its one salty goodness i just watched your tripple pepper cheese and it looks really delicious, keep the great videos up greetings from The Netherlands
I had dome grey mould appearing on my limburger in the ripening box because i accidentally put iodized salt on it so i put some brevibacterium linens into the boiled cooled water and rock salt instead this time yo brine it and the grey mould disappeared
Can you grow or harvest your own Brevibacterium Linens the same way you would make Blue Bread with from a blue cheese and sourdough bread? Seems like you might be able to use the rind of a Limburger or any other cheese with Brevibacterium Linens on the rind, no?
Oh ok I thought you said in the video that youd put brevibacterium linens in the brine solution to make it more orange next time i mustnt have heard it properly
Yes, but that is a weak brine solution. I thought you were talking about the main brining container which is an 18% solution. The weak brine or simple brine is about 6% and B. Linens can handle that.
Do cheese recipes scale directly? That is, if I wanted to test a recipe by making a smaller cheese, would it be appropriate to cut all quantities by half? Would the ripening and aging times be affected?
I think I will stick with the store brand That is a lot of work for something that I want to eat as fast as I can lol I love it and rye bread and onions
In Germany, its variant is Tilsit, which was formerly East Prussia, now in Russia. Same smelliest cheese with the red surface bacteria. Guaranteed to make you puke your cookies.
What is it supposed to taste like? I picked up some from Publix and it tasted just like it smelled.. like foot odor. I've since been told that cheeses was probably bad.
I am Dutch but most of the Dutch people dislike smelly cheese like Limburger cheese, also known as Rommedou ( Dutch cheese) or Herve ( Belgian version), My family members don't want me to keep it in the fridge. You still will smell it covered in 3 plastic bags and that in a Tupperware box. Once in a while my sister and I make a cheese party together with Rommedou, Dutch rye bread, apple/ pear sirup, figs compote and of course Ciney brown beer. The sweetness of the apple/ peer sirup and the figs goes very well with Limburger cheese. I am loving all kind smelly cheese so much but unfortunely I have to keep the cheese in a box in our shed and can only eat it when I am the next ours alone at home.
As a child,some 68 years ago,,I remember my dad eating this cheese. It would stink up the whole house! I live in Ohio and have not seen it for years.what gave it such a bad odor? Enjoy your videos. Thanks
I read an article..when the facility was transfered to Ohio ( my home ) the cheese simply didn't Ripen properly ,they ended up essentially scraping down all their old equipment and used as much of the equipment as possible in ohio it started to ripen properly ..... Ps. I love Limburger , my late wife. Not so much , it makes the fridge smell somewhat bad .😅😅😅
No and No, it just helps make the distinction for average people I think. Cheese salt is pretty fine ground, I just use kosher pickling salt and a morter and pestle to grind it finer works fine and no iodine.
Any fermented food that needs salt should not use salt with iodine - the added iodine impairs the fermenting bacteria. Normally when ever you get finer ground salt it has iodine and also sometimes anti-caking agents . When making cheese or fermenting sauerkraut or other fermented veg you can use cheese salt or you can grind up rock salt or sea salt .
man, this is the problem i have with people making limburger. they dont let it age long enough. to make it correctly, you have to let it age for 58 and a half years.
Actual story. Bought first (unknown) Limburger cheese, and brought up to Third (Black) Mesa of the Hopi Indian Reservation. Was near some free range of cattle. Opened up the package, and immediately tossed onto the ground (HF !! - god awful smell). The cattle were down wind, and the smell reached them 500 feet away, and they lifted their heads in shock, mooed in disgust (OG ! some cow died ...!) , and started moving cross-wind away. Even cows don't like the smell of athelete's sock-cheese !!!!
The right cheese for the lover of real cheese, who knows that cheese has to smell. Thanks Gavin, i will try it your way. I live about 6km from the town Limbourg, former capital of the duchy (which is now not only in Belgium, but partly also in Netherlands and Germany) The real limburger (thus from the surrounding of Limbourg) is now called Fromage de Herve en.m.wikipedia.org/wiki/Herve_cheese
@@eddyvluggen that’s wrong Herve is Limburger, and has to ripe at least 3 month to be good, creamy through and through And does not come originaly from the Netherlands en.m.wikipedia.org/wiki/Limburger And look there goo.gl/maps/iy8CR7Qkup72 I worked (long time ago) in a Herve cheese factory, and the Limburger sold in dutch Limburg came from our factory
@@thierryh.5963 You're right, the modern production of the cheese in the Netherlands comes from Pays de Herve. It didn't only come from this region though. I don't know in which town it was made for the first time (whether it would have been e.g. Aubel, Herve or Limburg), but up until deep in the 20th century, the cheese was still produced in Dutch southern Limburg. It was just as traditional and had been made there for centuries.
I can tell you how, you don’t! That stuff is so nasty and stinky. I could never get it down without gagging. Worked with a guy that loved it, he would open the container and clear the room.
When you heat the milk, the calcium and phosphate that is dissolved in the milk comes out of solution and forms the salt calcium phosphate. It sinks to he bottom of the pasteurisation tank. This means that it is no longer in your milk. He's not implying that the pasteurisation undergoes some kind of nuclear process ;-) Cheese makers add calcium chloride to pasteurised milk to add back *soluble* calcium -- in other words, you need the calcium to be dissolved because you want the calcium ion. The milk has more calcium phosphate bound up (physically) in the casein micelles, but you can't get at it without reducing the pH below where you want it. Calcium chloride is probably the most soluble calcium salt there is, which is why it is used rather than other salts (like chalk or gypsum or calcium phosphate). You can have a look at the solubility of various salts at different temperatures here: en.wikipedia.org/wiki/Solubility_table#C (Scroll down to get to Calcium chloride). One thing that's unfortunate about the table is that it doesn't show the solubility of calcium phosphate at 60, 75 and 80 degrees C (pasteurisation temps), but like a lot of calcium salts the solubility goes *down* as the temperature goes up (which is why you get "scale" on your taps when you have hot water -- that's calcium carbonate and calcium sulphate). However, you can see that calcium chloride's solubility goes *up* as the temperature goes up -- which makes it useful for cheese making (aside from the fact that it is ridiculously soluble). Anticipating your next question, the *soluble* calcium (that is the calcium ions) are necessary to form the curd because after the rennet cleaves the kappa casein off of the casein micelles (basically protein "hairs" that keep the casein proteins from clumping together), the casein micelles become negatively charged. The caclium ions are positively charged (it's an ion, remember) and so the casein sticks to the calcium ion which then sticks to another casein micelle. This forms a gel. If you don't have enough dissolved calcium (glue) in the milk, the result will be more like yogurt (i.e. a "sloppy break") and your curds will shatter. Just to reiterate, because it is *not* intuitive: there is plenty of calcium in the milk, but it is trapped in the casein micelle in the form of calcium phosphate salt. It won't dissolve unless the pH goes down quite a lot (it becomes very sour). If you are making a lactic curd cheese, you can get away without adding much calcium to the milk, because you allow the milk to get very sour before you cut the curd. But when making a hard cheese, you cut the curd when the pH is still quite high -- so that calcium is unavailable for strengthening the curd. And to answer your other likely question, when you use raw milk (unpasteurised), you usually don't need calcium chloride because there is usually enough dissolved calcium phosphate in the milk -- it's not unless you heat the milk too high (i.e. over 50 degrees C) that you start to have problems with the calcium coming out of solution. In fact, you usually don't want to add calcium chloride because the excess calcium in conjunction with the chloride can have quite a bitter flavour. Hope that helps. While I bet you are thinking "Yeah, but the calcium isn't 'destroyed'", I hope you will take the opportunity to realise that these are learning opportunities. It's great to ask questions and while *all* of the above can be learned by reading various pages in Wikipedia, it would take a lot of time an effort to do so. Explaining this stuff is hard work. I'm sure, in fact that there will be much of my explanation which will be misunderstood, despite me spending an hour or so typing it out. It's cheap to say "you're wrong" or "you chose the wrong word". Instead of complaining, please find a constructive way to phrase your question so that people like me feel *good* about spending our time helping you to understand.
Strangely, b. linens usually *comes* from your skin :-) You can't avoid it. Even if you don't use it in your cheeses, it's likely to show up some day in your cave when the conditions are right.
I like to fall asleep to these videos sometimes, it's nice for cheese to be the last thing you see before bed lol
And Gavin has a soothing calming voice too! 😊
For whatever reason if I passed you in the street (other then your t-shirts) I wouldn’t ever suspect that you’re an absolute cheese don. You’re an absolute animal! where did your fascination with cheese come from. I remember in a video you said you were raised on a dairy but duck me, you’ve gone crazy with this. Hats off to you man your finished results are a thing of beauty!
Put it on a cheese burger and you will have a Limburger Burger.
Jokes aside it is excellent on a burger.
It's excellent on pretty much everything. Imagine your guests' reactions though when you bring out a hot, stinky Limburger fondue fountain lol
Or you know, just a LimBurger
I keep coming back, no smell will drive me away! 😂 I love limburger cheese. My parent always bought it. Cheese and crackers with a dash of mustard. Out of 5 kids I was the only one to eat it....that left more for us who did. Bring back memories.i think you should do a remake of this video as you said toward the end for the rine turning orange. I plan on making it sometime, but after making it the wait that will kill me and it would have to be the 2 months. Ugh!
I absolutely love Limburger cheese. Straight or on the traditional pumpernickel bread sandwich. The problem is no one carries it locally anymore. Amazon seems to only carry Country Castle brand which is a bit weak on the flavor and fragrance. So I need to make my own cheese. I hope this recipe will work for me.
The fresh market used to carry it. We'd sell one case immediately, then the next would go bad having only sold one. Then we'd go out of stock for a while and rinse repeat.
Limburger! Awesome! My favorite.
Gavin, Learning a lot from you!! Made your Limburger and during aging we are seeing a white mold. I'm washing it off but maybe that's a mistake... The mold is soft and low but has a base to it attaching to the cheese that is a sort-of skin that will peel off... Not sure what I'm looking at! Thanks for your grand cheese wit and good humor - best in the world!! I'm a Limburger fan starting out when mom bought a block when I was a kid - I'm 75 now... (still a kid!)
Very awesome! Thank you for all the hard work you put into the video and the cheese-making.
Can only get this in Wisconsin in the USA love it
I love Limburger cheese, unfortunately it's hard to find here anymore, so I might try making my own some day. If I do this will be a great resource, thank you.
as a Dutch Limburger, I'm looking forward to seeing how you do this.
Enne
I ate a block of Limburger today with potatoes and butter, yummy
This is absolutely my most favorite cheese! It has such an awesome bite! Can't find it here in the southwestern states.
They sell it on smazon
You don't find limburger. Limburger finds you.
@@_Solaris the nose knows. ;-)
Good show
Never knew how much I needed an Aussie to teach me how to make cheese! :D
I grew up loved mowhawk valley Limburger cheese spread with jar by Kraft co. I want it back now! Its not the same smell nor smell spread from Wisconsin 😔 I hope it will miracle 🤷♀️
Hi Gavin my cheese started to get the orange brevibacterium on it on my 9th day of brining and i rubbed it off with the brine.
Could i stop brining it now and just leave it in the cheese cave until it has a fully orange rind then vacuum seal it???
Oddly enough, I've been wondering if you were ever going to do a limberger cheese. Looking forward to the taste test now.
Same
This should be a very entertaining taste test in a month or two!
i am expecting that SO much!
Great video Gavin. Just a small geográfical correction. The Dutchy of Limburg is, modern day, split between Dutch speaking Belgium and Netherlands. Both countries have the province of Limburg. The two main cities are Maastricht (Netherlands) and Hasselt(Belgium). Cheers!
No, he dont talk about the province, but he talk about the historical regio. The historical regio is the area around liege, french speaking belgium. The belgiums have a plan, when they build the new station, to rename the new station of liege-guilmins to liege-limburg
The cheese is traditionally made in the southern part of Dutch Limburg (Rommedoe) and in de adjacent area of the province of Liège (Herve cheese). Perhaps in the direct surroundings as well. It originates from the original medieval duchy which was in this area with the town of Limburg as its capital. The region is on the original language frontier. Many of the towns in this area of the province of Liège have or used to have a Germanic (Limburgish/Dutch) dialect. Others have had a Walloon dialect even far before the cheese even existed.
that does beg the question are there any microregional differences in their limburger
Love this cheese the best !!! Thanks for the info. Great video..
The commercial producer where I live here in Wisconsin, USA, uses brevi in their wash every time.
Many Thanks for all of your videos. I cannot find St. Albray's cheese anywhere, and I love it. It stinks when the container is opened (I have to store it in Tupperware because the family complains) , yet has a surprisingly pleasant taste. Would you happen to have a process or recipe for it ?
Limburger cheese is so good. From Germany. That orange rine.
I'm addicted to Limberger!!!! all you have to do is get past your nose to ENJOY the superb complex tastes.
NOTHING beats a slice of Limberger with very thin sliced onions and a dab of coarse brown mustard served on top of thin sliced (real) brown bread - YUM. The longer you 'age' it, the 'stinkier' it becomes.
Question - What should be the correction to your recipe if one cannot obtain non-homoginized milk?????
Using non-homogenized milk just makes your job easier, since the curds won't be as soft, hence making the cheese curds easier to set. In other words, it's not really necessary.
However, if you do want to make your life easier, you can add 1/4 teaspoon of calcium chloride diluted in 1/4 cup of cool non-chlorinated water for every gallon of milk. You add the calcium chloride when you start heating the milk up.
Don't do this if you plan on making mozzarella, since you won't be able to stretch the cheese.
There are no problems using pasturized milk, just don't use UHT-treated milk. :-)
As a Dane, I assume by brown bread you mean rye bread? ;-) And to me, a real brown bread is not just a rye bread, it's a rye bread made with sour dough.
Happy cheese making!
I love limberger cheese but it is expensive it’s people complain about the smell but honestly once u get past the smell it is good
im in the limburger like group-lol-- i was introduced to it 35 years ago by my x husbands great grandfather-- love it on some rye crackers with a deep red wine chaser-- gets no better than that-- this is the first time ive seen it made- thanks for the vid-- many blessings ...Glo
How can you eat something that smells so damn vile???
Ooh... Ever make taleggio? It's the one I used to tell people to try in spite of the smell.
Thanks Gavin, adding this to my to do list.
Hi Gavin!
It is said that clabber contains Brevibacterium. What do you think? When we make cheese like Limburger, Reblochon , without using FreezDried bacteria, can we create brevibacterium in the cheese rind by simply using just clabber and washing the cheese rind with salty water?
Why am I watching this, I’m probably never going to make this lol.
Another great looking cheese. Cheers Gavin.
Cool i like limburger
It’s funny to say but original Limburger is a more like Munster cheese produced in late August in the back shad mainly for export to the German beer party’s, in nearby Düsseldorf. Tough with the English occupation they send it straight away to the American south Germany army who where mesmerised by this. Nowadays in Milwaukee there is a adobe brick variant off this and only produce for the state self by one company who makes a million pound yearly and use the bacteria only on the exterior, funny to say as well that in Milwaukee only one cattle station produces more milk than entire Canada together
Love to do this soon, i'm a big fan of Limburger and eat a lot, But i have no prblem to find it because i live in the Netherlands, Limburg ;-).
Keep it up
Groeten,
Jos
Ps, Limburger made in Germany does not have 10% of the smell like the original cheese, you even can not find it in Germany under the name Limburger. ( i live 1 mile from Germany and do a lot of food schoping overthere.
Im from Germany. Of course there are a lot of Limburger cheese in the supermarkets
Thank You!!!! I love this cheese!
Yum, we are making a burger today. :)
nice video! i personally only love the old cheeses. i dont like young cheese or smelly cheese xD im weird for a citizen of the country best know of cheese haha
hopefully you will try something one day like my favorite cheese 'Old Amsterdam' its one salty goodness
i just watched your tripple pepper cheese and it looks really delicious, keep the great videos up
greetings from The Netherlands
Would it be just as good to dab the brine on instead of wiping it
While watching this, my dog farted. It feels as though I've got smell-o-vision!
😂
As a substitute for anyone without a gassy dog, just don't shower or change your underwear for at least a month, then strap it too your face.
@unknown user Have you smelled Limburger?
I had dome grey mould appearing on my limburger in the ripening box because i accidentally put iodized salt on it so i put some brevibacterium linens into the boiled cooled water and rock salt instead this time yo brine it and the grey mould disappeared
Thanks
Nice video. I love mohawk valley Limburger cheese spread. Is it similar as yours? I tried others but not the same taste ☹️
Not sure, never tried it.
Can you grow or harvest your own Brevibacterium Linens the same way you would make Blue Bread with from a blue cheese and sourdough bread? Seems like you might be able to use the rind of a Limburger or any other cheese with Brevibacterium Linens on the rind, no?
Can you vacuum pack this cheese to ripen? I have a small wine fridge cheese cave and wondering if smell will affect other aging cheese? Thanks !
Unfortunately not. It must be wiped with brine during maturation.
12:46 what did you do to your hand? Looks like a blister or something
Brevibacterium linens what ones there so many different kinds
Why am I memorized by this process?
Does it have to be rubbed on, can it be sprayed on?
It is better rubbed, it is also known as a red smear style cheese.
Always heard about this cheese from Garfield cartoons. I may try it out when I become more skilled. 😊
You should!
Hi gavin if you were to put the brevibacterium into the brine solution how much would you add
B linens is not that salt tolerate so it will probably die
Oh ok I thought you said in the video that youd put brevibacterium linens in the brine solution to make it more orange next time i mustnt have heard it properly
Yes, but that is a weak brine solution. I thought you were talking about the main brining container which is an 18% solution. The weak brine or simple brine is about 6% and B. Linens can handle that.
Does salt get added to cheese
Hi Gavin after i brine it every day for 10-12 days do i then vacuum seal it
You can, but B. Linens needs oxygen to keep growing, so the flavour will be inhibited.
What happens if my cheese breaks can it be mended
Doing good again!
Can i use yougurt instead of thermofolic culture
Do cheese recipes scale directly? That is, if I wanted to test a recipe by making a smaller cheese, would it be appropriate to cut all quantities by half? Would the ripening and aging times be affected?
Yes, you can scale directly
so while maturing, for 2 months, do you still have to keep washing it in with the brine?
Yes, weekly.
Hi Gavin! Can you try making Turkish ezine cheese?
I think I will stick with the store brand
That is a lot of work for something that I want to eat as fast as I can lol I love it and rye bread and onions
Nothin' like a bloody good "bang" to get things right, lmao!!
🍺 🍷
In Germany, its variant is Tilsit, which was formerly East Prussia, now in Russia. Same smelliest cheese with the red surface bacteria. Guaranteed to make you puke your cookies.
What is it supposed to taste like? I picked up some from Publix and it tasted just like it smelled.. like foot odor. I've since been told that cheeses was probably bad.
Creamy, slightly salty and melts in your mouth
I love cheese but haven't gotten the guts to try limburger yet
lemmy kilmister it is amazing like a washed rind cheese pair it with a fruit jam and it’s great
I am Dutch but most of the Dutch people dislike smelly cheese like Limburger cheese, also known as Rommedou ( Dutch cheese) or Herve ( Belgian version), My family members don't want me to keep it in the fridge. You still will smell it covered in 3 plastic bags and that in a Tupperware box. Once in a while my sister and I make a cheese party together with Rommedou, Dutch rye bread, apple/ pear sirup, figs compote and of course Ciney brown beer. The sweetness of the apple/ peer sirup and the figs goes very well with Limburger cheese. I am loving all kind smelly cheese so much but unfortunely I have to keep the cheese in a box in our shed and can only eat it when I am the next ours alone at home.
Markeplier wants to know your location
As a child,some 68 years ago,,I remember my dad eating this cheese. It would stink up the whole house! I live in Ohio and have not seen it for years.what gave it such a bad odor? Enjoy your videos. Thanks
That is the red bacteria culture, exactly the same bacteria what causes smelly feet.
It has a sour taste it is kind of salty as well
My dad is making cheese and thinks he burnt it. Any way to reverse the over cooking process? Pls help
You cannot uncook somthing.
I read an article..when the facility was transfered to Ohio ( my home ) the cheese simply didn't Ripen properly ,they ended up essentially scraping down all their old equipment and used as much of the equipment as possible in ohio it started to ripen
properly ..... Ps. I love Limburger , my late wife. Not so much , it makes the fridge smell somewhat bad .😅😅😅
does the taste match the stink?
Very complex sweet lovely flavor. No it doesn't taste like the stink.
Cheese salt is apparently Table Salt for this goof
So that's how you make dumpster cheese!
Did anyone else not get a notification about this video also is there a difference between chesse salt and normal table salt apart from added iodine
No and No, it just helps make the distinction for average people I think. Cheese salt is pretty fine ground, I just use kosher pickling salt and a morter and pestle to grind it finer works fine and no iodine.
@@ReefmanAI cool thank you much appreciated
Any fermented food that needs salt should not use salt with iodine - the added iodine impairs the fermenting bacteria. Normally when ever you get finer ground salt it has iodine and also sometimes anti-caking agents . When making cheese or fermenting sauerkraut or other fermented veg you can use cheese salt or you can grind up rock salt or sea salt .
I wasn't notified
Good day curd nerds, today we are going to be making limb burger!
That's what the cannibal said to the missionary
@@GavinWebber LOL
I love the stuff, just bought some at my local navel commissary
www.stufftoblowyourmind.com/blogs/phobia-week-navel-horror.htm
limburg is in dutch speaking belgium.
I thought you were going to say to soak your feet in the milk, after not washing them for a week, to establish the culture.
It kind of smells like a blue cheese
I don't understand how salt can make cheese smelly. You would think it would have the opposite effect.
It's the Brevibacterium Linens that makes it smelly. The salt inhibits lactic bacteria growth after the correct pH has been reached.
@@GavinWebber Ah thank you
man, this is the problem i have with people making limburger. they dont let it age long enough. to make it correctly, you have to let it age for 58 and a half years.
I had some factory Limburger once. It was stinky and had a strange taste. Wasn't my favorite.
Factory Limburger is really NOT the same stuff. It’s chewy, the real one is creamy and a bit sweet
(Michael Jackson song) How to make your cheese flat - JUST BANG IT, BANG IT, BANG IT ....
Actual story. Bought first (unknown) Limburger cheese, and brought up to Third (Black) Mesa of the Hopi Indian Reservation. Was near some free range of cattle. Opened up the package, and immediately tossed onto the ground (HF !! - god awful smell). The cattle were down wind, and the smell reached them 500 feet away, and they lifted their heads in shock, mooed in disgust (OG ! some cow died ...!) , and started moving cross-wind away. Even cows don't like the smell of athelete's sock-cheese !!!!
soo hilarious!
From table to toilet, the smell of Limburger NEVER changes!!!
The right cheese for the lover of real cheese, who knows that cheese has to smell.
Thanks Gavin, i will try it your way. I live about 6km from the town Limbourg, former capital of the duchy (which is now not only in Belgium, but partly also in Netherlands and Germany)
The real limburger (thus from the surrounding of Limbourg) is now called Fromage de Herve en.m.wikipedia.org/wiki/Herve_cheese
@@eddyvluggen that’s wrong
Herve is Limburger, and has to ripe at least 3 month to be good, creamy through and through
And does not come originaly from the Netherlands
en.m.wikipedia.org/wiki/Limburger
And look there goo.gl/maps/iy8CR7Qkup72
I worked (long time ago) in a Herve cheese factory, and the Limburger sold in dutch Limburg came from our factory
@@thierryh.5963
You're right, the modern production of the cheese in the Netherlands comes from Pays de Herve. It didn't only come from this region though. I don't know in which town it was made for the first time (whether it would have been e.g. Aubel, Herve or Limburg), but up until deep in the 20th century, the cheese was still produced in Dutch southern Limburg. It was just as traditional and had been made there for centuries.
I only subscribe because we have the same name
Does your house smell like cheese
Totally. One big cheese cave
I can tell you how, you don’t! That stuff is so nasty and stinky. I could never get it down without gagging. Worked with a guy that loved it, he would open the container and clear the room.
limburger...not bad...now do stinking bishop.
Explain how the calcium was "destroyed" in pasteurisation please. I think your information here is incorrect and misleading.
When you heat the milk, the calcium and phosphate that is dissolved in the milk comes out of solution and forms the salt calcium phosphate. It sinks to he bottom of the pasteurisation tank. This means that it is no longer in your milk. He's not implying that the pasteurisation undergoes some kind of nuclear process ;-) Cheese makers add calcium chloride to pasteurised milk to add back *soluble* calcium -- in other words, you need the calcium to be dissolved because you want the calcium ion. The milk has more calcium phosphate bound up (physically) in the casein micelles, but you can't get at it without reducing the pH below where you want it. Calcium chloride is probably the most soluble calcium salt there is, which is why it is used rather than other salts (like chalk or gypsum or calcium phosphate). You can have a look at the solubility of various salts at different temperatures here: en.wikipedia.org/wiki/Solubility_table#C (Scroll down to get to Calcium chloride). One thing that's unfortunate about the table is that it doesn't show the solubility of calcium phosphate at 60, 75 and 80 degrees C (pasteurisation temps), but like a lot of calcium salts the solubility goes *down* as the temperature goes up (which is why you get "scale" on your taps when you have hot water -- that's calcium carbonate and calcium sulphate). However, you can see that calcium chloride's solubility goes *up* as the temperature goes up -- which makes it useful for cheese making (aside from the fact that it is ridiculously soluble).
Anticipating your next question, the *soluble* calcium (that is the calcium ions) are necessary to form the curd because after the rennet cleaves the kappa casein off of the casein micelles (basically protein "hairs" that keep the casein proteins from clumping together), the casein micelles become negatively charged. The caclium ions are positively charged (it's an ion, remember) and so the casein sticks to the calcium ion which then sticks to another casein micelle. This forms a gel. If you don't have enough dissolved calcium (glue) in the milk, the result will be more like yogurt (i.e. a "sloppy break") and your curds will shatter. Just to reiterate, because it is *not* intuitive: there is plenty of calcium in the milk, but it is trapped in the casein micelle in the form of calcium phosphate salt. It won't dissolve unless the pH goes down quite a lot (it becomes very sour). If you are making a lactic curd cheese, you can get away without adding much calcium to the milk, because you allow the milk to get very sour before you cut the curd. But when making a hard cheese, you cut the curd when the pH is still quite high -- so that calcium is unavailable for strengthening the curd.
And to answer your other likely question, when you use raw milk (unpasteurised), you usually don't need calcium chloride because there is usually enough dissolved calcium phosphate in the milk -- it's not unless you heat the milk too high (i.e. over 50 degrees C) that you start to have problems with the calcium coming out of solution. In fact, you usually don't want to add calcium chloride because the excess calcium in conjunction with the chloride can have quite a bitter flavour.
Hope that helps. While I bet you are thinking "Yeah, but the calcium isn't 'destroyed'", I hope you will take the opportunity to realise that these are learning opportunities. It's great to ask questions and while *all* of the above can be learned by reading various pages in Wikipedia, it would take a lot of time an effort to do so. Explaining this stuff is hard work. I'm sure, in fact that there will be much of my explanation which will be misunderstood, despite me spending an hour or so typing it out. It's cheap to say "you're wrong" or "you chose the wrong word". Instead of complaining, please find a constructive way to phrase your question so that people like me feel *good* about spending our time helping you to understand.
urouro niwa you explained that very nicely, well done 😍
This video stinks....
see what I did there?
I see your videos are highly watched. Oh you hardly have any subscribers and very few views.
NOT PUNNY
Poor duchy of Limburger is cut up in tree parts one in Belgium, and the rest in Germany and Holland
OG ! He's touching it - need to soak hands in pure vinegar to stop the bacteria from infecting the skin !!!!
Strangely, b. linens usually *comes* from your skin :-) You can't avoid it. Even if you don't use it in your cheeses, it's likely to show up some day in your cave when the conditions are right.
First, go out into the barn or pasture and gather up some cow patties!!!
Had it once, never again will that vile cheese touch my tongue 👎
Got the whole house stank🤢🤮🤭