"of Limburg, in Belgium, where according it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The ""Land of Herve"" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later,"
"smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses. This is ""Brevibacterium linens"", the same one found on human skin that is partially responsible for body odor and particularly foot odor. One of the most traditional ways of eating limburger is the limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically"
"Mimolette Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as ""Boule de Lille"" after its city of origin, or ""vieux Hollande"" for being made after the tradition of Edam cheese. It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color. It"
"Liptauer Liptauer is a spicy cheese spread made with sheep milk cheese, goat cheese, quark, or cottage cheese. The name is derived from the German name ""Liptau"" for the region of Liptov (Hungarian: ""Liptó"") in northern Slovakia, a former county in the Austro-Hungarian Empire. Similar to the Bavarian Obatzda, it is a part of the regional cuisines of Slovakia (as ""Šmirkás"", a form of the German ""Schmierkäse"" for cheese spread), Hungary (as ""Liptói túró"" or ""Körözött"" ), Austria (""Liptauer""), Serbia (""Urnebes salata"", ""chaos salad""), Croatia, Albania (liptao) and Italy (especially in the province of Trieste). About one third of ""traditional"""
"cheese is now also made in Lithuania, Poland, Finland and Australia, and is marketed in the USA. Tilsit cheese Tilsit cheese or Tilsiter cheese is a light yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River, formerly Memel, in the former German province of East Prussia. The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria"
"Lüneberg cheese Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk is coloured with saffron and warmed to around ; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to . It is then placed into cloths which are pressed lightly in wooden forms. After 24 hours in the press, during which time the cheeses are turned and"
"Weisslacker Weisslacker (or ""Weißlacker"") (German for ""whitewashed"" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide. Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their"
"made from unpasteurized cow’s milk in the Alsatian Vogesen Mountains in Alsace. A regional variation is also produced in the Franche-Comté region in France. The name Munster-Géromé, used today in France, is a protected A.O.C. and is strictly regulated in its production technique and source geography. The American ""muenster"" name distinguishes these cheeses. Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese. Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from cow's milk. The rind's orange color is from annatto, a sweet and"
"United States, the production of Limburger decreased, which has been ascribed to the lack of beer available to be consumed with the cheese. Limburger sandwich A Limburger sandwich is a type of sandwich prepared with Limburger cheese. They are traditionally prepared with sliced Limburger, buttered rye bread, sliced onion and mustard. Several variations exist, such as those that add bologna, lettuce, tomato, roasted walnuts, and use white or French bread. Sometimes the rind of the cheese is rinsed or removed to reduce the amount of odor from the cheese. In the early 20th century, Limburger sandwiches became a popular lunch"
"the cheese was above the standard of six mites per cubic inch. Mimolette Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as ""Boule de Lille"" after its city of origin, or ""vieux Hollande"" for being made after the tradition of Edam cheese. It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give"
"Camembert Camembert (; ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to a different region of France. The first camembert was made from unpasteurized milk, and the AOC variety ""Camembert de Normandie"" (approximately 10 % of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with"
"the cloths are occasionally changed, the cheeses are taken to a curing cellar. They are salted on the surface, and rubbed and washed occasionally while curing. When ripe, the cheese is said to be about midway in characteristics between Emmental and Limburger. Lüneberg cheese Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk is coloured with saffron and warmed to around ; enough rennet is added to coagulate in 20 to 30 minutes. The curd"
"served with strong black coffee or lager beer. Alternatively, chunks or slices of the cheese up to 1.5 cm (0.6 inch) thick can be cut off the block and placed in the sandwich. This sandwich remains very popular among the descendants of German immigrants in the Midwestern United States, in places like Wisconsin and Ohio. However, it is markedly less popular among the descendants born after about 1960, mainly because of the permeating smell and the inconvenience of going to specialty cheese and sausage shops to obtain it. In Wisconsin, the Limburger sandwich can be found on menus at certain"
"also available in Norwegian supermarkets. Leerdammer Leerdammer () is a Dutch semihard cheese made from cow's milk. It has an aging time around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste. Its sweet and somewhat nutty flavour becomes more pronounced with age. It also has distinct holes. In a past advertisement campaign, this was made use in claiming jokingly that ""the taste is around the holes"". The cheese is produced exclusively by the Groupe Bel. The Leerdammer name is a trade mark"
"Quince cheese Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. Quince cheese is a common confection in several countries. Traditionally and predominantly from the Iberian Peninsula, in Spain it is called ""dulce de membrillo"" and ""marmelada"" in Portugal, where it is a firm, sticky, sweet reddish hard paste made of the quince (""Cydonia oblonga"") fruit. It is also very popular in Brazil (as ""marmelada""), France (as ""pâte de coing""), Argentina (as ""dulce de membrillo""), Uruguay, Italy, Chile, Peru, Mexico and Israel (where it is a typical Sephardi dish). In some countries, including Australia,"
"Liederkranz cheese Liederkranz is an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening. Liederkranz is a cow's milk cheese, with an edible pale yellow-orange tan crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma that could become unpleasantly ammonia-like if aged incorrectly. Liederkranz was created in 1891 by Emil Frey (1867–1951), a young Swiss cheesemaker in Monroe, New York, who later created Velveeta there in 1923. Frey named the cheese after a local singing society, a Liederkranz Club (""singing circle""), perhaps the famous one in"
"Leyden cheese Leyden, from , is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. It is made both in factories and on farms, historically in the Leiden area. ""Leidse kaas"" is the most common type of ""komijnekaas""—cheese including cumin as an ingredient—in the Netherlands. The cheese is round and flat like Gouda however it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40%, and can weigh between and . On the farms, about 5% of buttermilk may be added"
"accident the German farmers of Lancaster County had devised a simple way of making a cheese that smelled stronger than limburger and tasted better. He ate her piece, his own, what was left and then licked the container."" Cup cheese Cup cheese is a soft, spreadable cheese deeply rooted in Pennsylvania Dutch culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 17th century. A descendant of the German cheese ""Kochkäse"", it became known as ""cup cheese"" because it was sold in a cup. Cup cheese is increasingly seen as a"
"not immersed in brine or oil. A similar cheese is produced in Hungary under the same name, the Czech Republic under the name ' and in Slovakia as ' or '. A Camembert-type cheese is also manufactured in Cornwall, UK, and marketed as ""Cornish Camembert"". A Camembert cheese is produced also in Marin County, California, by Marin French Cheese Company under their ' label. Camembert Camembert (; ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native"
"Liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' livers. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. Many regions in Germany"
"Leprino Foods Leprino Foods is an American company with headquarters in Denver, Colorado that produces cheese, lactose, whey protein and sweet whey. It is the world's largest maker of mozzarella cheese. Leprino Foods was founded by James Leprino's father Mike Leprino in 1950 as a family-owned market selling grocery items and handmade cheese in Denver. It was first sold under the ""Gina Marie"" brand. Leprino Foods has facilities in Waverly, New York; Remus, Michigan; Allendale, Michigan; Greeley, Colorado; Fort Morgan, Colorado; Roswell, New Mexico; Singapore; Tracy, California; and Lemoore, California. It operates plants in Northern Ireland and Wales. The company's"
"have been the source of most cheese in America and Europe ever since. In 2014, world production of cheese from whole cow milk was 18.7 million tonnes, with the United States accounting for 29% (5.4 million tonnes) of the world total followed by Germany, France and Italy as major producers (table). Other 2014 world totals for processed cheese include: During 2015, Germany, France, Netherlands and Italy exported 10-14% of their produced cheese. The United States was a marginal exporter (5.3% of total cow milk production), as most of its output was for the domestic market. France, Iceland, Finland, Denmark and"
"Livno cheese The Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making the Gruyère cheese. Originally, it was made from sheep's milk and nowadays it is mainly made from a mixture of sheep's and cow's milk. Its maturation period is between 60 and 66 days in a controlled environment. The flavor is robust, and in more aged cheeses the taste is slightly tangy. The largest producers are Mljekara Livno and Lura Dairy d.o.o. Livno, with a yearly production exceeding 500 metric tons."
"Livno cheese The Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making the Gruyère cheese. Originally, it was made from sheep's milk and nowadays it is mainly made from a mixture of sheep's and cow's milk. Its maturation period is between 60 and 66 days in a controlled environment. The flavor is robust, and in more aged cheeses the taste is slightly tangy. The largest producers are Mljekara Livno and Lura Dairy d.o.o. Livno, with a yearly production exceeding 500 metric tons."
"Emmental cheese Emmental (Emmentaler or Emmenthal) is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory, but mild taste. While the denomination ""Emmentaler Switzerland"" is protected, ""Emmentaler"" alone is not; similar cheeses of other origins, especially from France and Bavaria and even Finland, are widely available and sold by that name. Emmental dates to the time of ancient history. Three types of bacteria are used in the production of Emmental: ""Streptococcus thermophilus"", ""Lactobacillus helveticus"", and ""Propionibacterium freudenreichii"". Historically, the holes were a sign of imperfection, and until modern times, cheese makers"
"Muenster cheese Muenster ( ) or munster is a semi-soft cheese from the United States. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food ""Sweet Muenster Cheese"". Its name is not related to the German cities of Münster in Westphalia or in Lower Saxony or the Irish province of Munster but rather to the city of Munster in Alsace, which was part of Germany at the time the cheese was introduced in the US by German immigrants, but is currently in France. ""Munster"" is"
"mild-flavored cheese. Due to the shorter curing, the cheese contains more milk fluid. Cheese factories outside the Netherlands also produce Maaslander cheese, for example in Flensburg, Germany. Westland specializes in the sale of branded cheese. Old Amsterdam is also a brand of the company. In the UK Old Amsterdam is marketed by Bradbury's of Buxton, a company founded, in 1884, as Bradbury and Son, by Reverend William John Bradbury. Maaslander Maaslander is a brand name for a Gouda, semihard cheese from Westland Cheese Specialties BV from Huizen, the Netherlands. Maaslander is one of the first Dutch cheese brands, and it"
"Swiss cheese Swiss cheese is a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as ""eyes"". Swiss cheese without eyes is known as ""blind"". (The term is applied to cheeses of this style made outside Switzerland, such as Jarlsberg cheese, which originates in Norway). Three types of bacteria are used in the production of Emmental"
"Mudgee, NSW. UK Cornish Brie; Somerset Brie; Baron Bigod (made in Suffolk); Cenarth Brie (made in Wales); Clava Brie (made in Scotland). US The Marin French Cheese Company in California has made an unaged cheese since 1865 described as ""fresh brie"". Brazil Brazilian ""brie"" is made in the dairy region located in the Southern area of Minas Gerais state (bordering São Paulo and Rio de Janeiro states) and Southeast Minas Gerais (bordering Rio de Janeiro and Espírito Santo states). Brie is usually purchased either in a full wheel or as a wheel segment. The white outside of the cheese is"
"Limburger sandwich A Limburger sandwich is a type of sandwich prepared with Limburger cheese. They are traditionally prepared with sliced Limburger, buttered rye bread, sliced onion and mustard. Several variations exist, such as those that add bologna, lettuce, tomato, roasted walnuts, and use white or French bread. Sometimes the rind of the cheese is rinsed or removed to reduce the amount of odor from the cheese. In the early 20th century, Limburger sandwiches became a popular lunch for working people due to their affordability and nutritious qualities. They were frequently accompanied with a glass of beer. During prohibition in the"
"its modern spread, along with European culture, cheese was nearly unheard of in Asian cultures and in the pre-Columbian Americas. It had limited use in sub-Mediterranean Africa. Although it is rarely considered a part of local ethnic cuisines outside Europe, the Middle East, and the Americas, cheese has become popular worldwide through the spread of European Imperialism and Euro-American culture. The first factory for the industrial production of cheese opened in Switzerland in 1815. However, the large-scale production found real success in the United States. Credit goes to Jesse Williams, a dairy farmer from Rome, New York. Williams began making"
"largest asparagus producing area of the Netherlands. In the southwest you will find the Haspengouw which is famous for being the ""fruit basket of Belgium"". Limburgian Cuisine is shaped by the practice of fishing on its rivers (most notably the Meuse) and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals. Limburg is also renowned for its varieties of cheese, most notably the Limburger cheese. Limburgian cuisine has often been called a Burgundian cuisine; this means that along with big portions and a certain unpretentiousness of presentation, the diner can expect a high"
"Olomoucké tvarůžky Olomoucké tvarůžky (), olomoucké syrečky () or Olomouc cheese is a ripened soft cheese made in Loštice, Moravia, Czech Republic, which is very easy to recognize by its strong scent, distinctive pungent taste and yellowish colour. It is named after the city of Olomouc where it was originally sold. It is made from skim cow's milk without adding rennet, colourings, flavourings and stabilizers, and contains only 0.6% of fat. Since 2010, ‘Olomoucké tvarůžky’ has been registered as a Protected Geographical Indication by the European Union. In 2016, a shop in Loštice began producing a variety of ice cream"