Limburger
Sign in to saveLimburger, 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.
Key facts
- Cheese.fat
- 45%
- Cheese.name
- Limburger
- Cheese.image
- 260px|Limburger cheese
- Cheese.country
- The Low Countries and Germany
- Cheese.source
- Cow
- Cheese.texture
- Semi-soft
- Cheese.aging
- 2–3 months
- Cheese.name
- Herve
- Cheese.image
- 220px
- Cheese.othernames
- Fromage de Herve
- Cheese.country
- Belgium
- Cheese.region
- Pays de Herve
- Cheese.town
- Herve
- Cheese.source
- Cow
- Cheese.texture
- Soft
- Cheese.weight
- 50, 100, 200, or 400 g
- Cheese.aging
- 3 weeks to 2 months
- Cheese.certification
- PDO
via Wikipedia infobox
Wikidata facts
Show 1 more fact
- Commons category
- Limburger cheese
Sources (2)
via Wikidata · CC0
~6 min read
Encyclopedic overview
9 sectionsContents
- History and geographic origins
- Production
- Description
- Uses
- In popular culture
- Nutrition facts
- See also
- References
- External links
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.
Herve has been produced since the 15th century.
Excerpted from Wikipedia’s “Limburger” article, available under the CC BY-SA 4.0 licence.