Brevibacterium
linens
By: Jacob Fischer
Making Cheese
Limburger cheese is the most common type of cheese that is made by
using Brevibacterium linens. Limburger cheese is an
extremely delicious, yet incredibly smelly cheese. It originated
from Limburg in the Netherlands, hence the name "Limburger".
To make Limburger cheese, you take a sweet milk and heat it to 90° F with
rennet and cultures of bacteria. After the milk heats up, it
separates into whey and curds. The whey is discarded, whereas the
curds are cut when they are firm. Next, The curd is stirred and
heated again so that it may soften. After this, the curd is pressed
into bricks. These bricks are then placed in a high humidity
environment so that they may ripen for approximately two to three
weeks. After it is done ripening, the cheese is left to age.