Pálpusztai is a Hungarian soft cow's milk

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

, known for its pungent odor. 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. 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 Body odor or body odour (BO) is present in all animals and its intensity can be influenced by many factors (behavioral patterns, survival strategies). Body odor has a strong genetic basis, but can also be strongly influenced by various diseases ...

. 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.

References

Hungarian cheeses Cow's-milk cheeses {{Hungary-stub

See also

References