Description
In its first month, the cheese is firmer and more crumbly, similar to the texture of feta cheese. 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 of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses is Brevibacterium linens, the same one found on human skin that is partially responsible for body odor and particularly foot odor.
Read more about this topic: Limburger Cheese
Famous quotes containing the word description:
“As they are not seen on their way down the streams, it is thought by fishermen that they never return, but waste away and die, clinging to rocks and stumps of trees for an indefinite period; a tragic feature in the scenery of the river bottoms worthy to be remembered with Shakespeare’s description of the sea-floor.”
—Henry David Thoreau (1817–1862)
“It [Egypt] has more wonders in it than any other country in the world and provides more works that defy description than any other place.”
—Herodotus (c. 484–424 B.C.)
“It is possible—indeed possible even according to the old conception of logic—to give in advance a description of all ‘true’ logical propositions. Hence there can never be surprises in logic.”
—Ludwig Wittgenstein (1889–1951)