Herve cheese
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| Production Area | ?? |
| Pasteurized | ?? |
| Texture | ?? |
| Fat content | approx. 35-45% |
| Protein content | approx. ??% |
| Dimensions/weight | ??cm x ??cm thick/??-??kg |
| Aging time | approx. ?? months |
| Certification | PDO |
Herve is an aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
Herve comes from the Belgian town of the same name. It is a Limburger-like cheese: pungent and soft. It is sometimes flavored with herbs. Hervé 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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