SOFT CHEESES RIPENED BY BACTERIA 139 



tangular blocks of about 4 ounces in weight and ripened 

 very completely. Although this name is the private 

 brand of a single factory, it has become widely known with 

 the effect of creating a type name in the American market. 

 Analysis of this brand of cheese gives about 55 per cent 

 water, 25 per cent fat, 17 per cent protein, which in- 

 dicates a whole milk cheese. 



158. Limburger cheese l derives its name from the 

 town of Limburg in Belgium. The manufacture of this 

 cheese is now widely practiced in Europe and in certain 

 parts of the United States, especially in New York and 

 Wisconsin. Practically no cheese of this name is at 

 present imported, and the practices described are limited 

 to those in American factories. 



159. The milk. Limburger cheese is probably best 

 known on account of its pronounced odor. Because 

 of this characteristic pungent smell, it is often thought 

 that the cheese is made in dirty or unsanitary places. 

 On the contrary, Limburger cheese is usually made in 

 small factories which are clean and sanitary. Because 

 of the constant attention required, a cheese-maker can 

 handle only about 2000-2500 pounds of milk a day, 

 and then some help is necessary to care for the cheeses 

 in the curing room. 2 The discussion of the milk given 

 in Chapter II applies to that to be made into Limburger 

 cheese; however, Limburger requires sweeter milk than 

 do some of the other types. To be sure of obtaining 

 very sweet milk, it is the usual practice for the milk 

 to be delivered without cooling morning and evening 



1 The authors acknowledge the assistance of Mr. Louis Get- 

 man in preparing this description. 



2 Zumkehr, P., Limburger cheesemaking, Wis. Cheese-makers 

 Association, 15th Annual Meeting, 1907, page 62. 



