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Pálpusztai cheese
Hungarian cheese / From Wikipedia, the free encyclopedia
Pálpusztai is a Hungarian soft cow's milk cheese, known for its pungent odor.
Not to be confused with Pál Pusztai.
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It was developed by Pál Heller of the Derby és Vajtermelő Cheese Co. in the 1890s. Heller named the cheese after himself (Pál), not after any real place.[1]
Pálpusztai is created, like Limburger cheese, by the bacterium Brevibacterium linens which gives the cheese its pungent smell - the same one found on human skin that is partially responsible for body odor.
The small 50 gram cheeses get to the market after a maturation time of 2-3 weeks. Its surface is yellowish, slightly slimy. Its paste is creamy, almost runny and dissolves softly in the mouth. It is distinctively piquant and its flavour resembles ammonia.