Tag: Limburger

The stickiness of cheese is not a sign of spoilage, but a highly desired characteristic in many gourmet varieties, especially washed-rind cheeses. The question of which type of cheese is sticky is answered by exploring varieties like Limburger, Taleggio, and Brie, where a unique aging process cultivates specific bacteria, resulting in a desirable, pungent, and tacky surface.

The average milk pH is around 6.7, but the process of converting it into cheese significantly alters this acidity. When it comes to finding what cheese has the highest pH, the answer typically points to surface-ripened, soft cheeses such as Limburger, Brie, and Camembert, with some reaching or even exceeding a neutral pH of 7.0.

According to nutritional data, goat cheese often leads the list for having the highest concentration of vitamin A. While many cheeses offer a decent amount of this crucial nutrient, the exact content can vary significantly, so knowing which cheese has the most vitamin A can be a game-changer for your diet.