Herve cheese
Lua error in package.lua at line 80: module 'strict' not found.
| Herve | |
|---|---|
.jpg) |
|
| Other names | Fromage de Herve |
| Country of origin | Belgium |
| Region | Pays de Herve |
| Town | Herve |
| Source of milk | Cows |
| Pasteurised | yes or no |
| Texture | soft |
| Fat content | 45% |
| Weight | 50,100,200,400g |
| Aging time | 3/4 weeks to 2 months[1] |
| Certification | PDO[2] |
 [[Commons:Category:Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value). |Related media on Wikimedia Commons]] |
|
Herve is a Belgian rind washed soft cheese made from cow's milk. The aging process takes place in ripening cellars of the Herve countryside, sometimes cut into its chalky rock.
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 also
References
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This cheese-related article is a stub. You can help Wikipedia by expanding it. |
