Question

Which cheese variety in the following involve Brevibacterium linens for ripening?

• A. Limburger
• B. Camembert
• C. Cheshire
• D. Gorgonzola

Hint:

Brevibacterium linens is the defining bacterium of smear-ripened cheeses (such as Limburger and Brick cheese).
It is responsible for their strong, pungent smell and orange-colored surface rinds.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Ripening is a biochemical process that gives cheese its characteristic flavor, aroma, and texture.
Based on the ripening agent, cheeses can be classified as mold-ripened, bacteria-ripened, or internally/externally ripened.

Step 2: Detailed Explanation:
Let us analyze the ripening agents of the listed cheeses:
- (B) Camembert: A surface mold-ripened cheese utilizing Penicillium camemberti.
- (C) Cheshire: A hard, internally ripened English cheese relying primarily on lactic acid bacteria.
- (D) Gorgonzola: A blue-veined, internally mold-ripened cheese utilizing Penicillium roqueforti.
- (A) Limburger: A classic example of a surface-ripened (smear-ripened) cheese.
During its ripening, the surface of the cheese is repeatedly washed with a brine solution containing the bacterium Brevibacterium linens.
This bacterium grows on the surface, producing proteolytic enzymes that break down proteins, generating the characteristic pungent aroma and a reddish-orange rind on the cheese.
Therefore, Limburger cheese involves Brevibacterium linens for ripening.

Step 3: Final Answer:
The cheese variety that involves Brevibacterium linens for ripening is Limburger.