| Limburger | |
|---|---|
 | |
| Country of origin | The Low Countries and Germany |
| Source of milk | Cow |
| Texture | Semi-soft |
| Aging time | 2–3 months |
 Related media on Commons | |
| Herve | |
|---|---|
.jpg) | |
| Other names | Fromage de Herve |
| Country of origin | Belgium |
| Region | Pays de Herve |
| Town | Herve |
| Source of milk | Cow |
| Texture | Soft |
| Fat content | 45% |
| Weight | 50, 100, 200, or 400 g |
| Aging time | 3 weeks to 2 months[1] |
| Certification | PDO[2] |
| Related media on Commons | |
Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens.[3]
Herve has been produced since the 15th century.
- ^ "Fromage de Herve" (in French). Official web site. Archived from the original on 26 January 2013. Retrieved 30 March 2014.
- ^ "Fromage de Herve". DOOR. Archived from the original on 5 March 2016. Retrieved 30 March 2014.
- ^ Crump, Marty (2009). Sexy Orchids Make Lousy Lovers: & Other Unusual Relationships. University of Chicago Press. p. 160. ISBN 9780226121871.