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
- Image
- Cheese 27 bg 051806.jpg
Show 1 more fact
- Commons category
- Limburger cheese
Sources (2)
via Wikidata · CC0
~6 min read
Article
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.