Limburger
| 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 | |
|---|---|
| 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 |
| Certification | PDO |
| Related media on Commons | |
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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.
Herve has been produced since the 15th century.