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.
Bryndza (from Romanian "brânză") is product of a sheep milk cheese made mainly in Slovakia, Romania and Moldova and Serbia, but also in Poland, Ukraine, Hungary and part of Moravia (Moravian Wallachia) in Czech Republic.
 Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste.
 The cheese is white, tangy, crumbly and slightly moist.
 It has characteristic odor and flavor with a notable taste of butyric acid.
 The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish.
 Recipes differ slightly across countries.
Retronasal smell, retronasal olfaction, or mouth smell, is the ability to perceive flavor dimensions of foods and drinks.
 Retronasal smell is a sensory modality that produces flavor.
 It is best described as a combination of traditional smell (orthonasal smell) and taste modalities.
 Retronasal smell creates flavor from smell molecules in foods or drinks shunting up through the nasal passages as one is chewing.
 When people use the term "smell", they are usually referring to "orthonasal smell", or the perception of smell molecules that enter directly through the nose and up the nasal passages.
 Retronasal smell is critical for experiencing the "flavor" of foods and drinks.
 Flavor should be contrasted with "taste", which refers to five specific dimensions: (1) sweet, (2) salty, (3) bitter, (4) sour, and (5) umami.
 Perceiving anything beyond these five dimensions, such as distinguishing the flavor of an apple from a pear for example, requires the sense of retronasal smell.
Velveeta is the brand name of a processed cheese product having a taste that is identified as a type of American cheese, but with a softer and smoother texture than cheese.
 As a result, when melted/heated, Velveeta maintains a fully integrated, and evenly clump-free liquid texture.
 It was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York.
 In 1923, The Velveeta Cheese Company was incorporated as a separate company, and was sold to Kraft Foods in 1927.
 The product was advertised at the time as a nutritious health food.
 According to Kraft's website, in the 1930s, Velveeta became the first cheese product to gain the American Medical Association's seal of approval.
 It was reformulated in 1953 as a cheese spread.
 Velveeta is labeled in the United States as a "Pasteurized Recipe Cheese Product" (see processed cheese).
 The name "Velveeta" is intended to connote a velvety smooth edible product.
 Smoothness and melting ability are promoted as its properties that result by reincorporating the whey with the curd.
 The brand has also been successfully spun off into a varied, Velveeta-based product line.
Dysgeusia, also known as parageusia, is a distortion of the sense of taste.
 Dysgeusia is also often associated with ageusia, which is the complete lack of taste, and hypogeusia, which is a decrease in taste sensitivity.
 An alteration in taste or smell may be a secondary process in various disease states, or it may be the primary symptom.
 The distortion in the sense of taste is the only symptom, and diagnosis is usually complicated since the sense of taste is tied together with other sensory systems.
 Common causes of dysgeusia include chemotherapy, asthma treatment with albuterol, and zinc deficiency.
 Different drugs could also be responsible for altering taste and resulting in dysgeusia.
 Due to the variety of causes of dysgeusia, there are many possible treatments that are effective in alleviating or terminating the symptoms of dysgeusia.
 These include artificial saliva, pilocarpine, zinc supplementation, alterations in drug therapy, and alpha lipoic acid.
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".
Shosha, also known as Churul or Churu, is a type of cheese in Tibetan cuisine.
 Tibetan cheese is a staple food and is often made from animals suited to the climate such as yak and goat.
 It is a pungent cheese compared with blue cheese.
 It is used to make beef dish.
 It is a soft cheese.
Weisslacker (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide.
 Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese.
 It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste.
 Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name.
 Many find it too overpowering to serve with wine.
 This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion.
 It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world.
 This cheese is a common ingredient in various breads, soups, and dips.
Queso Palmita is a soft, salty, fresh white farm cheese.
 The Palmita cheese is usually made in large circular containers 6 feet in diameter and four feet in height.
 Each Palmita Cheese batch can vary in taste depending on the ingredients which are mixed slowly for 2 to 3 days until the cheese has settled.
 Then the containers are set for an additional 10 days until coagulation.
 For the best taste, it is imperative that the cheese reaches an optimum level of saltiness.
 It is packaged into pressed wooden crates of 30 kilos each and set for distribution.
 Once the cheese is packaged, it must be sold within two to three days due to the sweating (loss of liquid) of the cheese from the boxes.
 Queso Palmita is originally from the Zulia State in northwestern Venezuela, which is the main source of dairy products in the country.
Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
 Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere.
 The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb.
 Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons.
 "Zow shungo" is a rice dish mixed with leftover vegetables. "
Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.
 Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice.
 Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces.
 "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups.
 Zoedoe is normally greenish in color and has a strong smell.
 Other types of cheese include Western types like Cheddar and Gouda.
 Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.

Question: What is the name of the bacterium that causes the smell of the cheese, of which churul is said to resemble in taste?
Answer: "Brevibacterium linens"