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Cheese from Belgium
Cow milk is soured with a lactic culture and set with rennet, then cut into small cubes and heated gently. The curd is ladled into moulds, turned while it drains and dry-salted over one to two days. The surface is washed often with weak brine until the surface-curing organisms (yeasts and bacteria) have grown, then the cheese is wrapped and ripened further.
| Cow milk | Milk, nonfat milk or cream, alone or combined; raw or pasteurised. The 1928 USDA bulletin calls it a cheese made from cows' milk[cfr-limburger][usda-608] |
| Lactic acid culture | [cfr-limburger] |
| Rennet | Or other clotting enzymes; calcium chloride up to 0.02 % of the milk weight[cfr-limburger] |
| Salt | Dry salt on the curd, then weak brine on the surface[cfr-limburger] |
| Starter | lactic acid-producing bacterial culture; the smear flora is largely the dairy's own house flora |
Total time across the recorded steps: 2 months
What changes: A lactic culture and rennet go into warm milk and it sets
Output: coagulum.
Microbes at work in this step
lactic bacteria sour the milk; rennet sets it
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is soured with a lactic culture and set with rennet, then cut into small cubes and heated gently. The curd is ladled into moulds, turned while it drains and dry-salted over one to two days. The surface is washed often with weak brine until the surface-curing organisms (yeasts and bacteria) have grown, then the cheese is wrapped and ripened further. Made in 6 steps over 2 months. The longest step, wrap and ripen, takes at least 2 months (US Code of Federal Regulations) and runs at at least 2 °C (US Code of Federal Regulations). Lactic acid bacteria and Debaryomyces hansenii and Geotrichum candidum do most of the fermenting.
| Main step | at least 2 monthsSet[cfr-limburger] | Wrap and ripen |
|---|---|---|
| Temperature | at least 2 °CSet[cfr-limburger] | Wrap and ripen |
| Acidity | pH 4.8Set[cfr-limburger] | Ladle into moulds and drain, turning |
Limburger is a soft rennet cheese whose surface is washed with weak brine until a smear grows. A study of five smear cheeses found Limburger had the simplest smear, two yeasts and two bacteria, while Livarot had ten yeasts and 38 bacteria.
The US standard requires a cheese from unpasteurised dairy ingredients to be cured at not less than 35 °F (about 2 °C) for at least 60 days. A cheese from pasteurised ingredients must have a phenol equivalent value of no more than 4 micrograms per 0.25 g of cheese. Maximum moisture is 50 %. In the pasteurised method, salt brine at 66–70 °F is added to the curd so that its pH is about 4.8. The 60-day minimum is an American rule and does not guarantee safety. In tests that added the bacteria on purpose, E. coli O157:H7 and Listeria survived well beyond 60 days in Cheddar, and Listeria put on the surface of soft mould-ripened cheese grew over 60 days at 4 °C. Those tests did not use Limburger.
Every number is labelled with how it is known. How this atlas is made
Limburger was first made in the Province of Liège, Belgium, and is named for the town of Limburg, where much of it was first sold (USDA, 1953). By 1928 it was also made in Germany and Austria, and in large quantities in the United States, mostly in New York and Wisconsin (USDA Bulletin 608). The 1953 handbook lists Allgäuer Limburger and Stangen from Bavaria, Romadur and Herve from Belgium and Backsteiner from Germany as similar cheeses. The US standard of identity was published on 21 January 1983 (48 FR 2744).
