[PAR] [TLE] Limburger [SEP] Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands.  The cheese is especially known for its strong smell caused by the bacterium "Brevibacterium linens". [PAR] [TLE] Tibetan cheese [SEP] Tibetan cheese is a food staple in Tibetan cuisine.  Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser).  Hard cheese is called chura kampo.  Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal.  Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream and the skin of milk.
[PAR] [TLE] Limburger [ SEP ] Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg , which is now divided between Belgium , Germany , and the Netherlands . The cheese is especially known for its strong smell caused by the bacterium " Brevibacterium linens " . [PAR] [TLE] Tibetan cheese [ SEP ] Tibetan cheese is a food staple in Tibetan cuisine . Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa ( or ser ) . Hard cheese is called chura kampo . Extra hard cheese , made from solidified yogurt , is called chhurpi , and is also found in Sikkim and Nepal . Another type of cheese called shosha or churul , with a flavor said to resemble Limburger , is made from cream and the skin of milk .
What is the name of the bacterium that causes the smell of the cheese, of which churul is said to resemble in taste?
What is the name of the bacterium that causes the smell of the cheese , of which churul is said to resemble in taste ?
"Brevibacterium linens"
"Brevibacterium linens"