Romadur

Romadur a German cheese made in Bavaria, is of the same type as limburger, but is cured for a shorter time at a lower temperature, emerging as a cheese which is generally smaller, milder, less salty, and less smelly than the other. Carr (1985) points out that the two cheeses have similar histories in that both originated in Belgium, where the ancestor of Romadur is called remoudou.