Brussels cheese vs Limburger
Brussels cheese
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Belgium
Brussels cheese is a traditional cow's milk cheese from Belgium, also called fromage de Bruxelles, ettekees, or hettekees. It is made from skimmed milk, so the paste has very little fat, and it is salty, sharp, and strongly aromatic. The color is pale yellow, sometimes with a slightly darker edge, and the body is soft and a bit crumbly. It is a matured cheese, not a fresh curd and not a hard wheel for grating. The name points to Brussels, where it was long sold in the markets.
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.