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Cheese from Germany
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 a smear of yeasts and coryneform bacteria covers it, 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 |
| Cow milk · Milk, nonfat milk or cream, alone or combined; raw or pasteurised[cfr-limburger] |
| 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
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.
Every number is labelled with how it is known. How this atlas is made
