Limburger Cheese Recipe: Easy Steps to Bold Flavor

Limburger cheese is famous for its strong aroma and rich, creamy texture, making it a unique delicacy that cheese lovers either adore or approach with caution. Originating from the historical Duchy of Limburg, this cheese has a storied past and a bold flavor profile that sets it apart from other cheeses.

While it’s not as commonly made at home due to its distinctive fermentation process, crafting your own limburger cheese can be a rewarding experience that connects you to centuries of traditional cheesemaking.

In this post, we’ll guide you through a detailed recipe for making limburger cheese at home, breaking down the steps to help you achieve that characteristic pungent aroma and velvety taste.

Whether you’re an adventurous foodie or a seasoned cheesemaker, this recipe will give you an insider’s peek into the fascinating world of limburger cheese. Plus, you’ll discover serving ideas and tips to enjoy this flavorful cheese to the fullest.

Why You’ll Love This Recipe

Making limburger cheese at home is an exciting and educational culinary project. You’ll get to experience the transformation of simple milk into a complex, flavorful cheese with a distinct aroma that’s often described as earthy and robust.

This recipe offers:

• Authentic flavor: Experience the rich, tangy taste of traditional limburger cheese that pairs wonderfully with savory dishes.
• Homemade satisfaction: Nothing beats the joy of crafting your own cheese from scratch, impressing friends and family with your skills.
• Customizable aging: Control the aging process to tailor the pungency and texture to your preference.

Ingredients

• 4 gallons (15 liters) whole cow’s milk (preferably raw or pasteurized, not ultra-pasteurized)
• 1/4 teaspoon mesophilic starter culture (e.g., MA4001 or MA4002)
• 1/16 teaspoon Brevibacterium linens (the bacteria responsible for the limburger rind and aroma)
• 1/4 teaspoon liquid rennet (or as per manufacturer’s instructions)
• 2 tablespoons non-iodized salt (for brining)
• Calcium chloride (optional, if using pasteurized milk, about 1/4 tsp diluted)
• Water (chlorine-free, for diluting rennet and brine)

Equipment

• Large stainless steel pot (capacity of 5 gallons or more)
• Dairy thermometer (accurate between 85°F to 105°F / 29°C to 40°C)
• Long knife or curd cutter
• Cheese mold with follower (approximately 6-8 inches diameter)
• Cheese mat or draining rack
• Large colander or cheesecloth-lined basket
• Brining container
• Sanitized ladle and slotted spoon
• Humidity-controlled aging chamber or cheese cave (ideal temperature 55-60°F / 13-16°C with 85-90% humidity)

Instructions

1. Prepare the milk: Pour the milk into the large pot and slowly warm it to 90°F (32°C) over low heat, stirring gently to avoid scorching.
2. Add starter culture: Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently for 1 minute to mix thoroughly.
3. Incubate milk: Cover the pot and let the milk ripen for 45-60 minutes at 90°F, maintaining the temperature closely.
4. Dilute and add rennet: Dilute the rennet in 1/4 cup of cool, chlorine-free water. Stir the diluted rennet gently into the milk for about 30 seconds.
5. Set the curd: Allow the milk to coagulate for 45 minutes without disturbing. The curd should be firm and break cleanly when tested with a knife.
6. Cut the curd: Using a long knife or curd cutter, cut the curd into 1/2 inch cubes. Let sit for 5 minutes to firm up.
7. Cook the curd: Slowly heat the curds to 95°F (35°C) over 30 minutes, stirring gently every few minutes to keep the curds separated.
8. Drain the whey: Pour the curds into a cheesecloth-lined colander or mold, allowing the whey to drain naturally.
9. Mold the cheese: Transfer curds into the cheese mold and press with moderate pressure to expel more whey. Press for 12 hours, flipping the cheese halfway through to ensure even pressing.
10. Salt brine: Prepare a saturated salt brine (about 2 tablespoons salt per quart of water). Submerge the pressed cheese in the brine for 12-24 hours, turning occasionally.
11. Inoculate with Brevibacterium linens: After brining, gently rub the surface of the cheese with the B. linens culture to initiate rind development.
12. Aging: Place the cheese on a mat in your aging chamber at 55-60°F and 85-90% humidity. Turn the cheese daily and wash the rind with salted water every 2-3 days to encourage the characteristic orange-red rind and aroma.
13. Maturation time: Age the cheese for 3-6 weeks depending on your desired flavor intensity. The aroma will become stronger and the cheese creamier as it matures.

Tips & Variations

Patience is key! Limburger cheese’s signature aroma intensifies with aging, so don’t rush the process.

Regular rind washing is essential to develop the classic flavor and texture.

• Use raw milk if possible for a more authentic flavor, but pasteurized milk works well with calcium chloride added.
• If you don’t have access to Brevibacterium linens, you can order freeze-dried cultures online or try inoculating with washed-rind cheese rind scraps.
• Experiment with aging time to find your preferred balance between pungency and creaminess.
• For a milder version, reduce aging time to 2-3 weeks and limit rind washing.

Nutrition Facts

Limburger cheese is rich and calorie-dense, so enjoy it in moderation as part of a balanced diet.

Serving Suggestions

Limburger cheese is best enjoyed with hearty and robust accompaniments that can match its powerful flavor:

• Traditional: Serve limburger on rye bread with sliced onions and mustard for a classic sandwich experience.
• Cheese platter: Pair with crusty bread, pickles, and cured meats or smoked fish to balance the pungency.
• Warm dishes: Melt limburger over potatoes or use it in savory spreads to add creamy depth.
• Pro tip: Enjoy with a crisp lager or a slightly sweet white wine to complement the cheese’s aroma and flavor.

Conclusion

Making limburger cheese at home is a wonderful way to deepen your appreciation for artisanal cheeses and traditional food crafts. While the process takes patience and care, the end result is a richly flavored cheese with a character all its own.

Whether you’re a cheese connoisseur or an adventurous cook, this recipe offers a fulfilling challenge and a delicious payoff.

Don’t forget to experiment with aging times and serving styles to find what suits your palate best. For more delicious and diverse recipes to complement your cheese adventures, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

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