Limburger cheese originated in Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. It is especially known for its pungent aroma. Herve cheese is a particular kind of Limburger cheese produced in Herve, Belgium.
Despite its traditional location, most of the Limburger cheese made today comes from Germany, and has been since about the 19th century. It was first produced by Rudolph Benkerts in 1867 in his cellar from pasteurised goat’s milk. A few years later, there were about 25 factories that produced this cheese.
Limburger cheese is most-well known for its very pungent aroma which is caused by bacteria that live in the rind. It has often been described as having the same odour as smelly feet. In its first month, the cheese is more firm and crumbly, similar to the texture of Feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months maturation, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious aroma.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Limburger cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Limburger cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Calories per 100g
|Queso blanco cheese
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