How To Make Limburger 

And Gavin has a soothing calming voice too! 😊

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!

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.

Enne

They sell it on smazon

You don't find limburger. Limburger finds you.

@@_Solaris the nose knows. ;-)

Same

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

i am expecting that SO much!

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!

😂

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?

How can you eat something that smells so damn vile???

Im from Germany. Of course there are a lot of Limburger cheese in the supermarkets

Not sure, never tried it.

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.

It is better rubbed, it is also known as a red smear style cheese.

Unfortunately not. It must be wiped with brine during maturation.

That is the red bacteria culture, exactly the same bacteria what causes smelly feet.

Yes, weekly.

www.stufftoblowyourmind.com/blogs/phobia-week-navel-horror.htm

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.

B linens is not that salt tolerate so it will probably die

You can, but B. Linens needs oxygen to keep growing, so the flavour will be inhibited.

Yes, you can scale directly

You cannot uncook somthing.

Very complex sweet lovely flavor. No it doesn't taste like the stink.

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

That's what the cannibal said to the missionary

@@GavinWebber LOL

@@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.

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

Factory Limburger is really NOT the same stuff. It’s chewy, the real one is creamy and a bit sweet

Totally. One big cheese cave

soo hilarious!

From table to toilet, the smell of Limburger NEVER changes!!!

I see your videos are highly watched. Oh you hardly have any subscribers and very few views.

NOT PUNNY

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.

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 😍