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In
Wisconsin, the Limburger sandwich can be found on menus at certain restaurants, accompanied by brown mustard. There are several variations, such as the addition of bologna, lettuce, tomato, roasted walnuts, and the use of white or French bread. Sometimes the rind of the cheese is rinsed or removed
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It is sometimes flavored with herbs. Herve has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its 3-month aging. It is usually shaped into a brick when sold. The taste and flavor of the cheese deepens during the period of ripening. When young, the
374:. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because of the
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323:, in 1854. It was also produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later, 25 factories produced this cheese. It is also manufactured in Canada, where it is a German-Canadian cultural marker, by the Oak Grove Cheese Company in
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One way to serve
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%
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451:. 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 by a glass of beer.
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on 9 November 1996. As a direct result of these findings, traps baited with this cheese have been placed in strategic locations in some parts of Africa to combat the epidemic of
504:", with the lyric "why don't you dance with me? I'm not no Limburger" suggesting that the singer feels she is unable to get a dancing partner due to perceived body odor.
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Limburger and its characteristic odor are a frequent butt of jokes. Reactions to, and misinterpretations of, the smell of
Limburger cheese were gags used in numerous
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The Herve name has become the modern
European protected name for the cheese, while the Limburger name is used for the same style when made in other regions.
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432:. 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.
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Wisconsin's
Hometown Flavors: A Cook's Tour of Butcher Shops, Bakeries, Cheese Factories, and Other Specialty Markets
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819:"Limburger Cheese, History of Limburger Cheese, Limburger Cheese Sandwich Recipem How To Make A Limburger Sandwich"
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TED-talk about "Cheese, dogs and a pill to kill mosquitoes and end malaria" at TEDxMaastricht, April 2012
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Knols, Brad; De Jong, Ruurd (April 1996). "Limburger cheese as an attractant for the malaria mosquito
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Council
Regulation (EEC) No 2081/92 Application for Registration: Art. 17 National file No 93/2
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in 2006 in the area of biology. The results of the study were published in the medical journal
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859:"Charming Wisconsin town not shy about celebrating Limburger, world's stinkiest cheese"
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In its first month, the cheese is firmer and more crumbly, similar to the texture of
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Knols BG (November 1996). "On human odour, malaria mosquitoes, and
Limburger".
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New York
Produce Review and American Creamery, 1904. Volume 18, p. 147
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In the US, it was first produced by the F.X. Baumert cheese factory in
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It was often regarded as one of the most popular cheeses in
Belgium.
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has the name
Lawrence Limburger, complete with terrible body odor.
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Cheeses with designation of origin protected in the European Union
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Sexy Orchids Make Lousy Lovers: & Other Unusual Relationships
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comedy shorts as well as in the 1942 Abbott and Costello film
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354:. The aging process takes place in ripening cellars of the
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555:) the proprietor of the cheese shop suggests Limburger to
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The Up-to-date Sandwich Book: 400 Ways to Make a Sandwich
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1116:"Nutrition Facts and Information for Cheese, limburger"
428:, and is typically served with strong black coffee or
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that originated in the Herve area of the historical
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362:interior is sweet, and with age it becomes spicy.
543:Limburger is one of the cheeses mentioned in the
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260:Herve has been produced since the 15th century.
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706:(in French). Official web site. Archived from
547:, that appears in the “Salad Days” episode of
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889:"Welcome to the Cheesetique April Newsletter"
435:This sandwich remains very popular among the
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948:. Random House Digital, Inc. p. (unlisted).
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412:A half-pound (226-gram) package of Limburger
845:Cheese: Chemistry, Physics and Microbiology
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437:descendants of Swiss and German immigrants
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247:. The cheese is especially known for its
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766:. University of Chicago Press. p.
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926:. A. C. McClurg & Company. p. 107.
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358:, sometimes cut into its chalky rock.
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1122:from the original on 25 November 2016
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1008:"Ig Nobel Prize list of past winners"
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507:In the Disney Channel Original Movie
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243:, now in the French-speaking Belgian
825:from the original on 22 October 2013
582:, of which 240 calories are from fat
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977:. Big Earth Publishing. pp. 19-20.
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308:. The duchy existed until the
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264:History and geographic origins
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1047:10.1016/S0140-6736(05)65812-6
857:O'Neill, Helen (8 May 2013).
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567:100 g of Limburger contains:
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284:, and the borders separating
1094:10.1016/0169-4758(96)10002-8
891:. April 2006. Archived from
549:Monty Python’s Flying Circus
223:(in southern Dutch contexts
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913:Fuller, Eva Greene (1909).
821:. Whatscookingamerica.net.
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251:caused by the bacterium
213:Related media on Commons
93:Related media on Commons
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344:rind washed soft cheese
1078:Anopheles gambiae s.s.
674:List of German cheeses
502:Dance This Mess Around
487:The arch-enemy of the
443:, in places including
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331:in Monroe, Wisconsin.
1530:Smear-ripened cheeses
973:6 August 2020 at the
944:3 August 2020 at the
758:Crump, Marty (2009).
575:and 27 g of total fat
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389:Brevibacterium linens
384:smear-ripened cheeses
254:Brevibacterium linens
1494:Dutch cheese markets
1153:at Wikimedia Commons
922:16 July 2020 at the
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490:Biker Mice from Mars
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27:West European cheese
1550:Culture of Wallonia
241:Limbourg-sur-Vesdre
192:3 weeks to 2 months
1525:Cow's-milk cheeses
1082:Parasitology Today
1010:. Improbable.com.
964:Allen, T. (2003).
730:"Fromage de Herve"
710:on 26 January 2013
704:"Fromage de Herve"
669:Liederkranz cheese
661:Netherlands portal
545:Cheese Shop sketch
459:In popular culture
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274:"Fromage de Herve"
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899:12 November
829:14 November
619:Food portal
587:cholesterol
557:John Cleese
386:. This is
372:feta cheese
366:Description
290:Netherlands
173:Fat content
117:Other names
56:and Germany
1514:Categories
1499:Frau Antje
1458:Maaslander
1443:Leerdammer
1438:Kanterkaas
1413:Boerenkaas
1322:Milbenkäse
1312:Hirtenkäse
1292:Butterkäse
983:1931599203
954:0307885763
685:References
591:800 mg of
533:The Lancet
498:the B-52's
430:lager beer
335:Production
189:Aging time
82:2–3 months
79:Aging time
1453:Limburger
1342:Rauchkäse
1327:Nieheimer
1317:Limburger
1297:Cambozola
1229:Mimolette
847:. p. 200.
585:90 mg of
445:Wisconsin
422:rye bread
398:foot odor
394:body odor
376:bacterium
288:from the
221:Limburger
74:Semi-soft
35:Limburger
1487:See also
1478:Vlaskaas
1433:Graskaas
1408:Beemster
1302:Handkäse
1120:Archived
1102:15275226
1063:12571262
1012:Archived
971:Archived
942:Archived
920:Archived
867:Archived
823:Archived
794:Archived
740:30 March
734:Archived
732:. DOOR.
714:30 March
605:See also
597:20 g of
580:calories
571:17 g of
518:mosquito
225:Rommedoe
1473:Roomano
1468:Parrano
1463:Maasdam
1332:Obatzda
1055:8909415
599:protein
538:malaria
439:in the
296:. The "
294:Germany
286:Belgium
165:Texture
129:Belgium
71:Texture
1448:Leyden
1347:Tilsit
1307:Harzer
1209:Chimay
1100:
1061:
1053:
1035:Lancet
981:
952:
873:21 May
774:
593:sodium
475:, and
380:cheese
302:Vesdre
233:cheese
181:Weight
135:Region
1560:Herve
1428:Gouda
1401:Types
1337:Quark
1059:S2CID
690:Notes
426:onion
340:Herve
282:Liège
278:Herve
272:, or
229:Herve
149:Herve
103:Herve
1418:Edam
1128:2016
1098:PMID
1051:PMID
1020:2020
979:ISBN
950:ISBN
901:2020
875:2013
831:2013
772:ISBN
742:2014
716:2014
578:327
449:Ohio
447:and
404:Uses
352:milk
304:and
292:and
168:Soft
145:Town
52:The
1090:doi
1080:".
1043:doi
1039:348
768:160
400:).
350:'s
348:cow
201:PDO
176:45%
159:Cow
65:Cow
1516::
1096:.
1086:12
1084:.
1057:.
1049:.
1037:.
865:.
861:.
770:.
750:^
540:.
469:,
257:.
1386:e
1379:t
1372:v
1273:e
1266:t
1259:v
1185:e
1178:t
1171:v
1130:.
1104:.
1092::
1065:.
1045::
1022:.
903:.
877:.
833:.
780:.
744:.
718:.
520:(
20:)
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