CHAPTER XVIII. 
LIMBURGER CHEESE. 
326. Origin of Limburger. 
Limburger cheese is of foreign origin, having come from 
the province of Liittich in Belgium. Its manufacture in this 
country is, however, carried on by Swiss and German rather 
than by Belgian emigrants. 
327. Characteristics of Limburger. 
Limburger is perhaps more generally known by its odor 
than by anything else. Many people who have never tasted it 
recognize the odor. But while it is kept cool it does not have 
such a pronounced odor as when warm. It is found on the 
market in blocks five inches square and about two inches thick, 
wrapped in Manilla paper and tinfoil. It has a soft texture and 
a yellowish color. 
328. Kind of Milk Required. 
Limburger is made from sweet milk. Except where the 
milk is gassy, very sweet milk is not an objection as with Swiss 
or brick cheese, for the reason that it is to te made soft and 
pasty anyway, and if the milk were too ripe the rennet would 
expel too much moisture. 
329. Utensils Used. 
A steam vat and curd knives, like those used for Cheddar 
and brick cheese are used in the manufacture of Limburger. 
A draining table like those used for brick cheese is also used but 
the molds and subsequent handling are different than for brick. 
330. Setting the Milk. 
As the milk used may be sweeter than for brick it should 
be set at 90° F., which is a little higher temperature than is used 
in making brick cheese. It is probably made up twice a day 
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