Belgian cheeses

Limburger, commonly known as Limburg (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.

Fresh cream cheese

type of cheese originating in Belgium

cheese from Brussels, Belgium

thumb|Remoudou thumb|300px|Romadour with tomatoes, chopped peppers, and a slice of bread. Remoudou, or in Walloon ''r'moûdou, is a Belgian cheese from the Land of Herve. It derives its name from the use of milk from a second milking performed 15 minutes after the usual milking. Hence the Wallon verb rimoûd'' meaning "to re-milk". This cheese weighs 200 to 500 g. When it is washed with salt it gets a strong taste, and when washed with milk it keeps a mild taste. It is often sold in pieces.