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About The Vicar
Description: In its first month, the cheese is more firm and crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because the bacterium used to ferment Limburger cheese and other rind-washed cheeses is Brevibacterium linens, the same one found on human skin that is partially responsible for body odor.