Used recipe: https://cheeseforum.org/articles/2010/12/limburger-cheese-making-recipe/#Ingredients_Metric (https://cheeseforum.org/articles/2010/12/limburger-cheese-making-recipe/#Ingredients_Metric)
Looks good! I don't know that I've ever tried Limburger. But I've had some requests. So may try making it eventually. Let us kow how it tastes!
Susan
One was cut today. Tastes greate :)
I never tried this cheese before but it looks so yummy on your pictures. What kind of mold/moulds did you use? where di you find them? thanks
Those look gorgeous!
I have a batch (first attempt) that is 5 weeks old, but DH wants to let it keep going to get really ripe.
How strong is the taste?
Pam
That is some great looking cheese! Does it stink? That's one of thse cheeses you either love or hate - no in between. I almost got talked into making this a few years ago but thnakfully I visited a cheese store in Wisconsin and got to smell it first. I could NOT eat this cheese. Even though a double wrap of foil and plastic it made my stomach turn! Smells like baby vomit!
2 pinkcell
According to the recipe from the first post I had use LR and PC HP6. You can find them: "thecheesemaker.com" or "cheesemaking.com".
2 Pam
To suppress DH try to wash the rind with 10% brine. I'd use this after Linuxboy's recommendation and the attempt was sucсessful.
This cheese is also 5 weeks old now and it's taste is moderate strong and real yummy :)
2 DeejayDebi
For me it smells :). Moderate strong & pleasantly. I think that to use therms "stink" or "smell" depends of individual preferences.
But here is ont moment: instead of parchement & foil i use "Cheese Wrap for Washed Rind Cheeses" from NECSC.
10 weeks.