{"data":{"slug":"limburger","name":"Limburger","country":"Germany","milk":"cow","style":"washed","style_label":"Washed rind","strength":5,"strength_label":"Ferocious","summary":"The bacterium that makes it smell also lives on human feet. Genuinely.","image":"https:\/\/havarti.org\/cheeses\/limburger\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/limburger","region":"Allg\u00e4u","aka":null,"texture":"Chalky at the core when young, wholly creamy when ripe","rind":"Washed, sticky, deep orange-brown","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Belgian in origin, German by adoption. The rind culture is *Brevibacterium linens*, the same organism responsible for foot odour \u2014 which is not a slur but a documented fact, and is why mosquito researchers have used Limburger as bait.\n\nGet past that and the cheese is meaty, mushroomy and surprisingly mild in the mouth. The Wisconsin tradition is a Limburger sandwich on rye with raw onion and brown mustard.","flavour_notes":["cured meat","mushroom","ammonia at the rind","sweet cream"],"pairings":["Dark rye","Raw onion","Bock beer","Brown mustard"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"munster","name":"Munster-G\u00e9rom\u00e9","url":"https:\/\/havarti.org\/api\/cheeses\/munster"},{"slug":"epoisses","name":"\u00c9poisses de Bourgogne","url":"https:\/\/havarti.org\/api\/cheeses\/epoisses"},{"slug":"ardrahan","name":"Ardrahan","url":"https:\/\/havarti.org\/api\/cheeses\/ardrahan"},{"slug":"pont-leveque","name":"Pont-l\u2019\u00c9v\u00eaque","url":"https:\/\/havarti.org\/api\/cheeses\/pont-leveque"}]}}