Herve is a Belgian rind washed soft cheese made from raw cow's milk. The aging process takes place in ripening cellars of the Herve countryside, sometimes cut into its chalky rock.

Remoudou (cheese).jpg
Other namesFromage de Herve
Country of originBelgium
RegionPays de Herve
Source of milkCows
Pasteurizedyes or no
Fat content45%
Aging time3/4 weeks to 2 months[1]
Commons page Related media on Wikimedia Commons

Herve comes from the Belgian town of the same name, which was part of the Duchy of Limburg. It has been produced since the 15th century.

Other variants of pungent and soft "Limburger" cheeses are now made in many countries, using the name derived from the old Duchy. It is sometimes flavored with herbs. Herve has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its 3-month aging. It is usually shaped into a brick when sold. The taste and flavor of the cheese deepens during the period of ripening. When young, the interior is sweet, and with age it becomes spicy. Because it is so strong, Herve is best eaten with dark breads and beers.

It is often regarded as one of the most popular cheeses in Belgium.

See alsoEdit


  1. ^ "Fromage de Herve" (in French). Official web site. Archived from the original on 26 January 2013. Retrieved 30 March 2014.
  2. ^ "Fromage de Herve". DOOR. Retrieved 30 March 2014.