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Limburger

Cheese produced from bovine milk, of the soft type. It has a sleeker crust, sticky, from the brown-reddish color with of the little undulations. It has a spicy and aromatic taste. The milk is pasteurized to a temperature of 161°f, then cooled to 86°F. After it has cut the curd, it comes warming up to 95°F. They are formed mold rectangular; it comes then salty and fact ripen for about two weeks in environment a lot of dampness. The temperature comes lowered to 50°f and the cheese comes fact season in 6-12 weeks. Its taste is conditioned from the enzyme presence and then from the mold made. The contain of fat fluctuates between the 20 and the 50 for one hundred.

 

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