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Limburger
Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium ''Brevibacterium linens''. Herve has been produced since the 15th century. History and geographic origins The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese, or "Fromage de Herve", is still produced in the territory of the old Duchy of Limburg, in Belgium, where it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The " Land of Herve" is a hilly area between the Vesdre and Meuse rivers. The duchy existed until the French Revolution as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Limburger Edit
Cheese is a dairy product produced in wide ranges of flavors, Mouthfeel, textures, and forms by coagulation (milk), coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, Water buffalo, buffalo, goats, or sheep milk, sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic Mold (fungus), molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and fungus, mold, the processing, and how long they have been Cheese ripening, aged. Herbs, spices, or smoking (cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smear-ripened Cheese
Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed-rind cheeses. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed rind" is sometimes reserved only for the hard ones. Production Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (''Brevibacterium linens'', the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. at Practically Edible Food Encyclop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foot Odor
Foot odor (also spelled foot odour) or bromodosis is a type of body odor that affects the feet of humans. It is sometimes considered to be an unpleasant smell, but can also be the target of foot fetishism, more specifically as a form of olfactophilia. It is one of the most widespread forms of olfactophilia: In a 1994 study, 45% of those with a foot fetish were found to be aroused by smelly socks and/or feet, but most importantly by the intensity of the smell produced by such bacteria. Foot odor is often caused by foot sweat and the accumulation of bacteria, which creates an odor. The odor can exhibit varying qualities depending on the state of the feet. Causes The main cause is foot sweat (also see focal hyperhidrosis). Sweat itself is odorless; however, it creates a beneficial environment for certain bacteria to grow, producing odorous substances. These bacteria are naturally present on our skin as part of the human flora. The front part of the foot produces the most swea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brevibacterium Linens
''Brevibacterium linens'' is a gram-positive, rod-shaped bacterium. It is the type species of the family '' Brevibacteriaceae''. ''Brevibacterium linens'' is ubiquitously present on the human skin, where it causes foot odor. The familiar odor is due to sulfur-containing compounds known as S-methyl thioesters. The same bacterium is also employed to ferment several washed-rind and smear-ripened cheeses such as Munster, Limburger, Tilsit cheese, Port-du-Salut, Raclette, Livarot Livarot () is a former commune in the Calvados department in the Normandy region in northwestern France. On 1 January 2016, it was merged into the new commune of Livarot-Pays-d'Auge. The population is composed of 2,052 inhabitants (in 2017) and t ..., Pont l'Eveque, Époisses, Wisconsin Brick, Năsal and Pálpusztai. Its aroma also attracts mosquitoes. The first comprehensive proteomic reference map of ''B. linens'' was published in 2013. References External linksType strain of ''Brevibacte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duchy Of Limburg
The Duchy of Limburg or Limbourg was an imperial estate of the Holy Roman Empire. Much of the area of the duchy is today located within Liège Province of Belgium, with a small portion in the municipality of Voeren, an exclave of the neighbouring Limburg Province. Its chief town was Limbourg-sur-Vesdre, in today's Liège Province. The Duchy evolved from a county which was first assembled under the lordship of a junior member of the House of Ardenne–Luxembourg, Frederick. He and his successors built and apparently named the fortified town which the county, and later the Duchy, were named after. Despite being a younger son, Frederick had a successful career and also became Duke of Lower Lotharingia in 1046. Lordship of this county was not originally automatically linked with possession of a ducal title (''Herzog'' in German, ''Hertog'' in Dutch), and the same title also eventually contested by counts of Brabant, leading to the invention of two new Ducal titles: Brabant and Limb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rind-washed Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme result ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pays De Herve
The (''Land of Herve'') is a 420 km2 natural region of Wallonia, between the rivers Vesdre and Meuse and the borders separating Belgium from the Netherlands and Germany. The region is named after the ancient town of Herve, which is at its centre. Economically the Pays de Herve mainly has an agricultural character. The region is known for Herve cheese. Towns Population centres in this region are: Aubel, Beyne-Heusay, Blegny, Dalhem, Fléron, Herve, Kelmis, Lontzen, Olne, Plombières, Soumagne, Thimister-Clermont, Visé, Voeren and Welkenraedt Welkenraedt (; Ripuarian: ; wa, Welkenrote) is a municipality of Wallonia located in the province of Liège, Belgium. On January 1, 2018, Welkenraedt had a total population of 9,920. The total area is 24.47 km² which gives a population d .... Maps Natural regions of Belgium Areas of Belgium Regions of Flanders Regions of Wallonia Landforms of Flanders Landforms of Wallonia Landforms of Liège Province Landfor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Revolution
The French Revolution ( ) was a period of radical political and societal change in France that began with the Estates General of 1789 and ended with the formation of the French Consulate in November 1799. Many of its ideas are considered fundamental principles of liberal democracy, while phrases like '' liberté, égalité, fraternité'' reappeared in other revolts, such as the 1917 Russian Revolution, and inspired campaigns for the abolition of slavery and universal suffrage. The values and institutions it created dominate French politics to this day. Its causes are generally agreed to be a combination of social, political and economic factors, which the ''Ancien Régime'' proved unable to manage. In May 1789, widespread social distress led to the convocation of the Estates General, which was converted into a National Assembly in June. Continuing unrest culminated in the Storming of the Bastille on 14 July, which led to a series of radical measures by the Assemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body Odor
Body odor or body odour (BO) is present in all animals and its intensity can be influenced by many factors (behavioral patterns, survival strategies). Body odor has a strong genetic basis, but can also be strongly influenced by various diseases and physiological conditions. Though body odor has played an important role (and continues to do so in many life forms) in early humankind, it is generally considered to be an unpleasant odor amongst many human cultures. Causes In humans, the formation of body odors is caused by factors such as diet, sex, health, and medication, but the major contribution comes from bacterial activity on skin gland secretions. Humans have three types of sweat glands: eccrine sweat glands, apocrine sweat glands and sebaceous glands. Eccrine sweat glands are present from birth, while the latter two become activated during puberty. Among the different types of human skin glands, body odor is primarily the result of the apocrine sweat glands, which secret ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Remoudou (cheese)
Remoudou, or in wallon ''r'moûdou'', is a Belgian cheese from the Land of Herve. It derives its name from the use of milk from a second milking performed 15 minutes after the usual milking. Hence the Wallon Wallon is a surname. Notable people with the surname include: *Henri-Alexandre Wallon (1812–1904), French historian and statesman *Henri Wallon (psychologist) Henri Paul Hyacinthe Wallon (March 15, 1879 – December 1, 1962) was a French ... verb ''rimoûd'' meaning "to re-milk". This cheese weighs 200 to 500 g. When it is washed with salt it gets a strong taste, and when washed with milk it keeps a mild taste. It is often sold in pieces. It used to be called ''angelot'' and was offered as a gift. Sometimes called ''Fromage de Herve'' (cheese of Herve), it was stored fresh by Belgian merchants and sold in distant lands. Remoudou was present at the Leipzig and Frankfurt fairs in the 17th century, where it was traded by Herve men for Holstein cattle, and in Lorr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacterium
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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