Herve is an mature cheese made from unpasteurised cows' milk and comes from the Belgian town of the same name. It is a Limburger-like cheese: pungent and soft. It is sometimes flavoured with herbs and it is traditionally aged in humid caves.
Herve has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its three month maturation period. It is usually shaped into a brick when sold. The taste and flavour of the cheese becomes stronger as it matures. 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. It is also produced in the Dutch town of Maastricht where it is known as Rommedoe cheese.
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