One of the most famous smelly cheeses, Limburger is a creamy
washed rind cheese. The rind is somewhat
sticky, and is orange-brown in colour and corrugated.
The interior edible portion of the cheese is soft, with a very aromatic "meaty" smell. This aroma (said to be like smelly feet) is caused by enzymes breaking down proteins on the surface of the cheese.
In manufacture, cow's milk is pasteurised at 161 degrees farenheit, then cooled to 86 degrees. The milk is then cultured, and rennet is added to assist the process of curdling. When curdled, the proto-cheese is cut, then heated to 95 degrees. It is then formed into rectangular moulds and salted, where it is matured in high humidity conditions for two weeks. The temperature of the conditioning room is then lowered to 50 degrees, and left for another two months.
The fat content of good Limburger varies from twenty through fifty percent.
research source: cheese.com