Limburger. 197 
of cheese whose characteristics are due to specific 
fermentations brought into the cheese during the 
ripening process. These fermentations result in a 
well known putrefactive odor and pungent flavor. 
According to Monrad,* the manufacture of Limburger 
in America and Europe is not greatly different. Or- 
dinarily the cheese is made from whole milk, but 
frequently skimmed or partly skimmed milk is used. 
In Europe the copper kettle is commonly employed ; 
in America both the kettle and the ordinary rectan- 
gular cheese vat are used. In the latter case the 
curd is made in much the same way as for ordinary 
cheese up to the point when the whey is drawn off. 
The milk is set at a rather high temperature (92° to 
100° F.). The curd is broken into pieces the size 
of a hen’s egg, and allowed to settle to the bottom 
of the kettle. It is then scooped out and put in 
rectangular molds arranged on tables, so that the 
whey may drain off. The molds are carefully turned 
till the whey has measurably ceased running, and the 
cheeses will maintain their form. They are then 
placed in rows on a flat table with thin pieces of 
board between them, and subjected to light pressure 
from the sides. The cheeses are turned frequently at 
first, and then at longer intervals, till at the end of 
thirty-six to forty-eight hours they may be taken 
from the press. They are then salted by rubbing 
salt on the ends and flat sides for three or four 
days. After the first salting they are laid on the 
table in single layers, afterward they are piled, at 
* Cheese making in Switzerland. Winnetka, Ill, 1896. 
Digitized by Microsoft® 
