Bartlett Cheese vs Limburger Cheese

Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Limburger Cheese is firm to spreadable and made from cow milk, originating in Belgium.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

What Is Limburger Cheese?

Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.

What's the Difference Between Bartlett Cheese and Limburger Cheese?

• Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Limburger Cheese (Belgium)
• Milk type: Bartlett Cheese (sheep's milk), Limburger Cheese (Cow’s milk)
• Milk treatment: Bartlett Cheese (unpasteurized), Limburger Cheese (raw)
• Texture: Bartlett Cheese (soft, artisan), Limburger Cheese (Firm to spreadable)
• Rind: Bartlett Cheese (mold ripened), Limburger Cheese (Sticky, orange-brown)
• Taste: Bartlett Cheese (buttery, milky), Limburger Cheese (Meaty, farmyard)

Side-by-Side Comparison

Taste Comparison: Does Bartlett Cheese Taste Like Limburger Cheese?

Bartlett Cheese reads as buttery, milky, while Limburger Cheese brings meaty, farmyard character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Limburger Cheese's pungent, body odor-like.

Can You Substitute Bartlett Cheese for Limburger Cheese?

Bartlett Cheese can stand in for Limburger Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for firm to spreadable. Flavor-wise, Bartlett Cheese reads as buttery, milky while Limburger Cheese brings meaty, farmyard notes.

Which Is Better, Bartlett Cheese or Limburger Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a firm to spreadable profile, Limburger Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Limburger Cheese fits dishes calling for meaty, farmyard.

Frequently Asked Questions

Is Bartlett Cheese the same as Limburger Cheese?

No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Limburger Cheese comes from Belgium. Bartlett Cheese is made from sheep milk; Limburger Cheese uses cow.

Is Bartlett Cheese similar to Limburger Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bartlett Cheese for Limburger Cheese?

You can, but expect a shift in richness and milk character.

Does Bartlett Cheese taste like Limburger Cheese?

Bartlett Cheese reads as buttery, milky, while Limburger Cheese is meaty, farmyard. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Limburger Cheese is closer to pungent, body odor-like.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

What is Limburger Cheese made of?

Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.

Which should I choose, Bartlett Cheese or Limburger Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Limburger Cheese is firm to spreadable.