Making Limburger cheese at home, nutritional value and composition. Useful qualities and harmful effects on the body. Recipes, interesting facts.
Limburger is a Belgian soft cheese made from pasteurized cow's milk. It is produced in the form of parallelepipeds, resembling small bricks, weight varies from 200 to 500 g. Color - creamy yellow, texture changes depending on the duration of ripening. After 4 weeks, it is dense and crumbly, crumbles when cut, after 6 weeks it becomes softer under the crust, and when pressed on the surface, pliability and elasticity are felt. After 3 months, the pulp becomes soft, buttery. A distinctive feature of the product is a pungent unpleasant odor, which “casual” eaters describe as “nauseous”, and connoisseurs-tasters call it “masculine”.
How is Limburger cheese made?
The raw material for making cheese is pasteurized milk. In food factories, it is poured into tanks, and then heated to 32 ° C, and at home, cow's milk is first pasteurized and then cooled to the already specified temperature.
Homemade Limburger Cheese Recipe:
- Sourdough and mold are introduced. As a starter culture, not only mesophilic cultures are used, but also Brevibacterium. Powders in dry form are poured onto the surface of the raw material, allowed to soak on their own, and then everything is mixed with a slotted spoon.
- Then rennet, necessary for rapid curdling, and calcium chloride are introduced. As soon as kale appears under the layer of translucent whey - curd curd, they start cutting into cheese grains.
- A third of the whey is poured, the rest is stirred, maintaining a temperature of 32 ° C in a water bath, making the cheese grains settle. Excess liquid is removed.
- The formation of a cheese bed begins when the whey slightly covers the surface of the compacted curd bed.
- The molds are installed in a gastronorm container, the grain is laid out, waiting until it is compacted under its own weight. Self-pressing takes 3 hours. Every 30 minutes, the molds are turned over, holding the surface with a drainage mat.
- The oppression is set (3 kg per standard size head) and left for 10 hours in a chamber, where special conditions are created: temperature - 12-18 ° C, humidity at this stage is not so important. Turn over every 10 hours.
- Then the layers are salted in brine with a high concentration of 20%. In addition to rock or sea salt, calcium chloride and 9% white vinegar are dissolved in water. All foreign cultures must be removed from the surface before applying breviabacteria.
- Salting lasts 3 hours; in the middle of the cycle, the layers must be turned over.
- Then the cheese is dried for 4-6 hours and a solution of the bacteria shaving is applied to the surface with a brush or a spray bottle.
- For maturation, all products are placed in a chamber with a humidity of 90-95% and a temperature of 5-8 ° C.
On average, the yield of the final product in relation to the initial raw material in the manufacture of Limburger cheese at home is 900 g of cheese from 6 liters of milk.
Limburger belongs to the category of cheeses with a washed crust. To get it, brine is daily applied to the surface with the natural annatto dye dissolved in it. After surface treatment, the brine is not drained, but, on the contrary, is collected to activate the beneficial bacteria dissolved in it.
To prevent rotting and the appearance of black or blue mold, it is necessary to remove the accumulated condensation daily. The chamber may need to be ventilated.
You cannot make Limburger cheese from store milk. Due to the fact that pasteurization is carried out at a high temperature, the milk protein is denatured, and the cheese curd does not form further.
The quality of the products is checked by pressing on the layer. After 6-7 weeks, a dense texture will be felt at hand, after 8-10 - elastic, restoring its shape after pressing, and then - already soft. After the crust is pressed down, a dent forms.
Composition and calorie content of Limburger cheese
The nutritional value of the product is relatively low. The fat content relative to dry matter averages 27%, but with prolonged exposure it rises to 35-40%.
The calorie content of Limburger cheese is 327 kcal per 100 g, of which:
- Proteins - 20.1 g;
- Fat - 27.3 g;
- Carbohydrates - 0.5 g;
- Water - 48.42 g;
- Ash - 3.79 g.
Vitamins per 100 g:
- Vitamin A - 340 mcg;
- Retinol - 0.339 mg;
- Beta Carotene - 0.015 mg;
- Vitamin B1, thiamine - 0.08 mg;
- Vitamin B2, riboflavin - 0.503 mg;
- Vitamin B4, choline - 15.4 mg;
- Vitamin B5, pantothenic acid - 1.177 mg;
- Vitamin B6, pyridoxine - 0.086 mg;
- Vitamin B9, folate - 58 mcg;
- Vitamin B12, cobalamin - 1.04 mcg;
- Vitamin D, calciferol - 0.5 μg;
- Vitamin D3, cholecalciferol - 0.5 mcg;
- Vitamin E, alpha tocopherol - 0.23 mg;
- Vitamin K, phylloquinone - 2.3 mcg;
- Vitamin PP - 0.158 mg.
Macronutrients per 100 g:
- Potassium, K - 128 mg;
- Calcium, Ca - 497 mg;
- Magnesium, Mg - 21 mg;
- Sodium, Na - 800 mg;
- Phosphorus, P - 393 mg.
Microelements per 100 g:
- Iron, Fe - 0.13 mg;
- Manganese, Mn - 0.038 mg;
- Copper, Cu - 21 μg;
- Selenium, Se - 14.5 μg;
- Zinc, Zn - 2.1 mg.
Mono- and disaccharides (sugars) in Limburger cheese - 0.49 g per 100 g.
Fatty acids per 100 g:
- Omega-3 - 0.156 g;
- Omega-6 - 0.339 g.
Monounsaturated fatty acids per 100 g:
- Palmitoleic - 1.013 g;
- Oleic (omega-9) - 7.179 g.
Polyunsaturated fatty acids per 100 g:
- Linoleic acid - 0.339 g;
- Linolenic - 0.156 g.
Saturated fatty acids - 16.75 g per 100 g, palmitic, stearic, myristic prevails. The product also contains cholesterol - 90 mg.
Limburger cheese contains a high amount of essential and essential amino acids. These compounds are essential building blocks for protein structures; without them, the growth of muscle tissue is impossible. Leucine, valine and phenylalanine predominate among the essential amino acids; among the nonessential ones, glutamic and aspartic acid, proline and tyrosine prevail.
The high amount of amino acids allows this product to be included in the diet, which they switch to if they wish to build muscle mass. Thanks to the use of a piece weighing 80 g 4-5 times a week and active training, after 3 months you can boast of biceps and abs cubes.
Read also about the composition and calorie content of Picodon cheese
Useful properties of Limburger cheese
Unlike numerous varieties of fermented milk products, yeast is introduced into this one during production. This not only affects the taste and smell, but also allows you to lose weight with the help of Limburger. During a cheese diet, all the nutrients necessary for normal life enter the body in full. There is no loss of energy, the tone does not decrease. I have enough strength for active sports and professional activities.
Benefits of Limburger Cheese:
- Replenishes calcium deficiency, stops the development of degenerative-dystrophic changes in bone tissue and its destruction, improves the production of synovial fluid.
- Strengthens the walls of blood vessels, maintains stable blood pressure.
- Normalizes the transmission of nerve impulses, improves the functions of the central nervous system.
- Prevents water loss.
- Accelerates the distribution of oxygen throughout the body.
- Age-related changes occur more slowly.
- Restores twilight vision, prevents the development of cataracts.
- Normalizes heart rate.
- Protects against damage to cell membranes, lowers cholesterol and regulates protein-lipid metabolism.
- Reduces the risk of developing diabetes.
- Stimulates the regenerative properties of the mucous membrane.
- Normalizes the work of the hormonal system, protects the internal organs from possible stress.
For men, Limburger is an aphrodisiac. After its use, potency increases and the duration of an erection increases.
Regular consumption of Limburger cheese reduces the harm of external factors, helps to adapt to temperature changes, the transition from one season to another. The growth of hair and nails is accelerated, the production of keratin is normalized. The curls become shiny, and the nails stop exfoliating.
Read about the health benefits of Friborg cheese
Contraindications and harm of Limburger cheese
When meeting a new taste, it is necessary to take into account the development of possible allergic reactions. Intolerance can be caused by milk protein, bacterial cultures and yeast used for sourdough.
The harm from Limburger cheese can manifest itself in kidney disease, both chronic and acute. The pulp contains a high salt content. Overeating with increased acidity of gastric juice, a tendency to high blood pressure, increased blood clotting, and bile stagnation should be avoided.
It is not necessary to acquaint women with a new taste during lactation and pregnant women, young children, people over 68 years old and people who are exhausted from serious illnesses. The risk of dysbiosis is too high. Spores of white mold, colonizing the crust, inhibit the vital activity of beneficial lacto- and bifidobacteria - this can provoke long-term intestinal upset.
In untrained people, tasting a gourmet product can provoke a gag reflex. Not everyone can decide to take a soft slimy piece in their mouths, which smells, according to numerous descriptions, of dirty socks or rotten laundry.
Limburger Cheese Recipes
While this product is a great snack in itself for beer, ales and strong red wines, it is added to salads and made into sandwiches. Culinary experiments in pairing with exotic fruits have proven successful.
Limburger Cheese Recipes:
- Sandwich … A product with a dense texture is used (aging time - 5-6 weeks). Between thick slices of rye bread - Borodino or Moscow - lay two pieces of cheese and rings of red or white onions. Better to marinate it. On top of one of the bread slices, grease with mustard. If you plan to reheat the sandwich, grease with mustard Limburger.
- California salad … In this case, cheese with a crumbly texture is used, the aroma of which has not yet fully formed. Rinse a bunch of arugula and lettuce and remove the liquid by spreading it out on a paper towel. Fry pine nuts in a dry frying pan, 100 g. Cut 100 g of bacon into noodles and fry for 2 minutes to melt excess fat. Leaves of greenery are torn by hand, spread in a layer on a plate. Place the bacon with cedar nuts on top. Pound 80 g of Limburger, mix with balsamic or wine red vinegar and olive oil - 1, 5 tbsp each. l., sprinkle with crushed black pepper and add salt, if necessary. Pour the salad dressing with the dressing and lay out the formed balls from the pulp of a ripe avocado.
- Crackers salad … Boil 200 g of rice, cut in half 100 g of ripe large strawberries and dice 80 g of cheese. All are mixed by adding crackers. Refueling - 1 tbsp. l. strawberry jam syrup or 2 tbsp. l. thick jam. The combination is unexpected, but it turns out very tasty.
- French onion soup … Chicken broth is cooked in advance - you need 1 liter. Preheat a frying pan, melt a mixture of olive and butter, lay out 2 sprigs of sage and leave on very low heat. While it gives off its aroma, finely chop 1 leek and 2 large heads of red onions, remove the sprigs from the pan, add a little heat and lower the onion, slightly salting until it becomes soft. Pour onions into boiling chicken broth, add Provencal herbs and boil for 5 minutes. Homemade bread (ciabatta) is cut into pieces, rubbed with garlic, sprinkled with olive oil and fried on both sides in a pan that has not been washed after cooking the onions. Preheat the oven to 200 ° C. The soup is poured into ceramic plates, croutons and chopped cheese are poured into each and placed in the oven for 5 minutes. Greens are added before serving - dill is better, but parsley can be used.
- Hearty salad … Mix in a salad bowl 200 g of smoked sausage or jerky - beef, 100 g of cheese, 2 boiled eggs, a bunch of green onions, 1 pickled cucumber. Season with mayonnaise or any vegetable oil. There is no need to add salt.
Do not heat Limburger cheese. It melts well, but the smell becomes so "expressive" that it suppresses the appetite.
Interesting facts about Limburger cheese
This product is not only made in Belgium. It is popular in the Netherlands, Austria and Germany. The recipe was developed by Trapist monks living in a monastery on the territory of Limburg. Surprisingly, despite the pungent smell, consumers liked the product, and almost immediately they began to make it in neighboring Germany.
The date of the first production is not known exactly. In the 17th century, Peter I introduced this variety to the territory of Russia. He fell in love with him so much that it cost the ignoramuses sent to study in Holland to come to him with a layer of "stinking" cheese, all the "little pranks" were forgiven them.
Limburg cheese was immortalized by Pushkin himself in an epic work - the famous poem "Eugene Onegin", describing the feast of the St. Petersburg nobility:
… And Strasbourg imperishable pie
Between the cheese of Limburgish live
And golden pineapple …"
Why the poet awarded the product with the epithet "alive" is anyone's guess. Maybe because of the viscous oily texture, which melts at room temperature and drips off in large shiny drops, similar to mercury, or because of its potency-increasing properties.
By the 19th century, Germans began to forget about the origin of cheese and began to consider it their own invention. At the beginning of the 20th century, emigrants from Germany brought it to America, and in the 21st century, production was concentrated in the United States.
As already mentioned, a special cheese diet has been developed, the main product of which is the Limburger. It was calculated for 3 days. Since every meal includes wine, it's best to switch to it while on vacation.
Food should be taken 5 times a day, every equal amount of time. At one time they eat a slice of whole grain bread, 70 g of cheese, washed down with red wine (for example, Cahors) - 50 ml. Between meals, drink 2 liters of water or green tea per day. Such unloading will quickly help to get rid of 3-4 kg. If you feel hungry, you can snack on fruit. Contraindications to a fasting diet are diseases of the kidneys, liver and digestive organs, regardless of the frequency of exacerbation and the severity of symptoms.
Those who have tried this diet joke that it is advisable to catch a runny nose before losing weight. The results of weight loss are impressive, but Limburger smells so expressive that not everyone decides to try this method of weight loss.
Watch the video about Limburger cheese:
