What makes Limburger cheese smell?

Limburger cheese's strong, pungent odor is due to a complex interplay of factors, including:

* Bacteria: The characteristic smell is primarily caused by brevibacterium linens, a bacterium that thrives on the surface of the cheese during aging. This bacterium produces sulfur-containing compounds, including hydrogen sulfide, which is responsible for the "rotten egg" aroma.

* Enzymes: The cheese is also aged with other bacteria, such as propionibacterium freudenreichii, which break down fats and proteins in the milk, producing additional smelly compounds.

* Other factors: The type of milk used, the humidity and temperature of the aging environment, and the specific aging process all influence the final smell of the cheese.

While the smell can be overwhelming to some, it's important to note that this intense aroma is considered a hallmark of Limburger cheese and is a result of the traditional production method. Some people even find the smell to be appealing, as it's associated with a distinct and unique flavor.

It's worth noting that the smell of Limburger cheese is often described as "rotten" or "stinky," but it's important to remember that this is simply a result of the specific bacterial processes that give the cheese its unique characteristics. The smell, while potent, doesn't necessarily indicate that the cheese is spoiled.