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| Limburger |
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| Also Known As: Backsteinkäse, Backsteiner |
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Historically from Belgium, Limburger cheese is a favorite of Germans. It is made from pasteurized cow's milk and it's fat content is 20-60%. It is a light yellow cheese with a red-flowery rind. Limburger cheese is known for its very "stinky" aroma.
Limburger cheese was first produced by monks in the Belgian province of Limburg. 150 years ago German cheese factories also began producing the cheese, primarily in Allgäu, a region in Southern Bavaria. |
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| Cheese Category: Soft Cheese with Washed Rind |
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| Country of Origin: Germany |
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| Specialty of: Allgäu (a region in Swabia, Bavaria) |
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| Cheese Characteristics |
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Main Ingredient: |
Pasteurized Cow's Milk |
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Age (Ripening Period): |
2 weeks to 3 months |
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Flavor: |
Strong, spicy flavor |
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Consistency: |
Soft and elastic, but also sliceable. Small, uneven wholes throughout. |
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Sliceable? |
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Spreadable? |
No |
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Crumbles? |
No |
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Use for melting? |
Yes |
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Use in dips? |
No |
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Dessert cheese? |
No |
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| Cooking and Preparation Tips |
| Goes well with a dark bread, such as Pumpernickel, and onions. Accompany with a beer or a strong red wine. |
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| Learn about German Food - Find German restaurants, delicatessens, bakeries, and food stores |
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