Bavarian Limburger Cheese
Mainly produced in Germany, the Limburger is perhaps the most popular of all smelly cheeses in the world.
Limburger originated during the 19th century in the historical Duchy of Limburg, a region that today belongs to Belgium, Germany, and Netherlands.
In the US, it was first produced in 1867 by Rudolph Benkerts using pasteurized goat's milk, but in short time it became so popular that 25 factories produced Bavarian Limburger.
What does Limburger cheese smell like?
This semi-soft cheese is fermented using a particular bacterium, called Brevibacterium linens, that is same that can be found on the human skin and which is partly the cause of its pungent smell.
Cheese lovers say that its taste is much better than its smell. Therefore, if you can reisist its 'stench' try to eat it, and you will realize that it is a true German delicacy!
In its first month, the cheese is firm and more crumbly, similar to the texture of feta. After about six weeks,it becomes softer along the edges but is still firm inside. After two months, it gets more creamy and much smoother.