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|Other names||Fromage de Herve|
|Country of origin||Belgium|
|Region||Pays de Herve|
|Source of milk||Cows|
|Pasteurized||yes or no|
|Aging time||3/4 weeks to 2 months|
|Related media on Wikimedia Commons|
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.
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