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Cheese Cutters
Limburger
#12
Lineman
MA
7
ST
3
AG
3
AV
7
R
0
B
0
P
0
F
0
G
10
Cp
0
In
0
Cs
0
Td
0
Mvp
1
GPP
5
XPP
0
SPP
5
Injuries
n, m
Skills
<DIV ALIGN="left">
Milk is pasteurized at a temperature of 161 degrees F, then cooled to 86
degrees F. The milk is then inoculated with cultures, then rennet is
added for curdling. Curd is cut up, then heated to 95 degrees F. The
cheese forms in rectangular molds, then salted and ripened in high-
humidity conditions for two weeks. The temperature is lowered to 50
degrees F, and the cheese matures for several months. Limburger has
a legendary aroma, which is due to enzymes breaking down proteins on
the surface of the cheese. </DIV>
Milk is pasteurized at a temperature of 161 degrees F, then cooled to 86
degrees F. The milk is then inoculated with cultures, then rennet is
added for curdling. Curd is cut up, then heated to 95 degrees F. The
cheese forms in rectangular molds, then salted and ripened in high-
humidity conditions for two weeks. The temperature is lowered to 50
degrees F, and the cheese matures for several months. Limburger has
a legendary aroma, which is due to enzymes breaking down proteins on
the surface of the cheese. </DIV>
Match performances
