Limburger cheese is a soft, white cheese with a notoriously pungent odor, which some have likened to stinky feet. This cheese originated in Belgium. Fans of Limburger claim that the cheese tastes much better than it smells. Limburger is described as a mild tasting cheese despite its harsh odor.
In order to create Limburger cheese, cow's milk is pasteurized at a temperature of 161 degrees Fahrenheit. Once the milk is pasteurized, it is cooled down to 86 degrees. At this time, the milk is inoculated with the bacterium Brevibacterium linens. This is one of the bacterium found on human skin and is partially responsible for human body odor. This explains one of the reasons Limburger has such a strong odor. Once the milk has been inoculated with the bacterium, rennet is added. The rennet will work to curdle and thicken the milk.
When the milk has curdled and is thicker, it is cut up into chunks. These chunks are heated until the cheese has reached 95 degrees. The heated cheese is then packed into rectangular molds and pressed to remove excess moisture. These molds will be left to ripen in a high humidity area for approximately two weeks. After this initial two weeks, the cheese is transferred in its mold to an area kept at 50 degrees. The cheese will remain here for several months while it matures. When this process begins, Limburger cheese will be crumbly and firm resembling feta cheese. During the first six weeks the cheese will soften and after two months Limburger will appear smooth and creamy with a solid center. Three months into the ripening process Limburger cheese will become spreadable. During this process, the cheese will form an edible rind which is said to have a stronger flavor than the actual cheese itself.