📝 About This Recipe
Originating from the historical Duchy of Limburg, this iconic washed-rind cheese is a testament to the transformative power of fermentation. While famous for its bold, aromatic profile driven by Brevibacterium linens, the interior reveals a surprisingly mild, buttery, and mushroom-like delicacy. Crafting this at home is a rewarding journey into traditional cheesemaking that yields a complex, smear-ripened treasure.
🥗 Ingredients
The Milk Base
- 2 gallons Whole Cow's Milk (Non-homogenized is best; avoid ultra-pasteurized)
- 1 cup Heavy Cream (Optional, for a richer paste)
Cultures and Enzymes
- 1/4 teaspoon Mesophilic Starter Culture (MA 11 or similar)
- 1/8 teaspoon Brevibacterium Linens (The essential 'stinky' bacteria for the rind)
- 1/16 teaspoon Geotrichum Candidum (Helps prepare the surface for the B. linens)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water; essential for pasteurized milk)
The Brine and Wash
- 2 tablespoons Cheese Salt (Non-iodized)
- 1 cup Cool Water (For the daily wash solution)
👨🍳 Instructions
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1
In a large stainless steel pot, slowly heat the milk (and cream, if using) to 90°F (32°C) over low heat. Stir gently to prevent scorching the bottom.
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2
Sprinkle the Mesophilic culture, B. linens, and Geotrichum candidum over the surface of the milk. Let it rehydrate for 2 minutes, then stir in using an up-and-down motion for 1 minute.
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3
Cover the pot and allow the milk to ripen for 45 minutes, maintaining a steady temperature of 90°F.
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4
Add the diluted calcium chloride and stir well. Then, add the diluted rennet and stir with an up-and-down motion for exactly 30 seconds. Cover and let sit undisturbed for 45 minutes, or until you achieve a 'clean break' (the curd splits cleanly when lifted with a knife).
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5
Cut the curd into 1/2-inch cubes using a long knife. Allow the curds to sit for 5 minutes to firm up slightly (healing the curds).
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6
Slowly stir the curds for 20 minutes, keeping the temperature at 90°F. The curds will shrink slightly and release whey.
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7
Pour off the whey until it just covers the top of the curds. Using a slotted spoon, transfer the curds into rectangular cheese molds placed on a draining mat. Do not press; the weight of the curds will do the work.
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8
Let the cheese drain at room temperature. Flip the molds every 30 minutes for the first 2 hours, then every 3 hours for the remainder of the day. Leave them to drain overnight.
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9
The next morning, remove the cheese from the molds. Rub the entire surface of each brick with cheese salt. Place them in a ripening container (an 'aging cave' or plastic box) at 55°F (13°C) and 90% humidity.
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10
After 2 days, prepare the wash by mixing 1 cup water with 1 tablespoon of salt. Every other day, lightly dampen a clean cloth with the brine and wipe the surface of the cheese to encourage the orange B. linens to grow.
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11
Repeat the washing process for 2-3 weeks. You will notice a slippery feel and an orange-pink hue developing on the rind, along with the characteristic aroma.
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12
Once the rind is fully developed, wrap the cheese in breathable foil or parchment and age in the refrigerator for another 2-3 weeks to allow the interior to soften and the flavors to mature.
💡 Chef's Tips
Cleanliness is paramount; ensure all equipment is sanitized to prevent rogue mold growth. If the rind becomes too slimy, decrease the frequency of washing and allow the cheese to air dry slightly. Maintain high humidity (90%+) during the initial aging phase or the rind will crack and the bacteria won't thrive. Don't be afraid of the smell! The aroma is concentrated on the rind; the interior remains creamy and savory. For a milder flavor, wash the rind less frequently; for a 'stinky' powerhouse, keep the wash schedule consistent.
🍽️ Serving Suggestions
Serve traditionally on thick-cut rye bread with slices of raw red onion. Pair with a bold, malty Belgian Dubbel or a spicy German Dopplebock beer. Accompany with sweet-tart components like sliced Granny Smith apples or a fig jam to balance the salt. Enjoy at room temperature; take the cheese out of the fridge at least 1 hour before serving to let the paste soften. Spread onto pumpernickel crackers with a smear of spicy brown mustard.