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Limburger
West European cheese / From Wikipedia, the free encyclopedia
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]
Quick Facts Country of origin, Source of milk ...
Limburger | |
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Country of origin | The Low Countries and Germany |
Source of milk | Cow |
Texture | Semi-soft |
Aging time | 2–3 months |
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Quick Facts Herve, Other names ...
Herve | |
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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] |
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Herve has been produced since the 15th century.