Baguette laonnaise vs Limburger
Baguette laonnaise
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
Baguette laonnaise is a washed-rind cow's milk cheese from France. The piece is a small loaf or a brick, which is why the name begins with baguette. The rind is orange-brown, moist, and ridged from washing. Under that rind the paste is supple and dense, with a few small openings. The smell is strong, and the flavor is spicy and persistent, in the same broad taste group as Maroilles.
Limburger
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Netherlands
Limburger is a semi-soft washed-rind cheese from the Netherlands. It is made from cow's milk and shaped in small bricks with a moist orange rind. The smell is famously strong, while the paste inside is milder than that smell suggests. Salt, moisture, and the washed surface define it more than a sharp aged bite. Shops sell it for bread and hearty plates, not as a hard cheese for grating.