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40-517: It is famed for its Herve cheese . Since January 1, 1977, the municipality consists of the following districts: Battice  [ fr ] , Bolland  [ fr ] , Chaineux  [ fr ] , Charneux  [ fr ] , Grand-Rechain  [ fr ] , Herve, Julémont  [ fr ] and Xhendelesse . Herve is currently constituted of 11 villages: Battice, Bolland, Bruyères, Chaineux, Charneux, Grand-Rechain, Herve, José, Julémont, Manaihant, Xhendelesse. There are

80-581: A direct result of these findings, traps baited with this cheese have been placed in strategic locations in some parts of Africa to combat the epidemic of malaria . Limburger is one of the cheeses mentioned in the Cheese Shop sketch , that appears in the “Salad Days” episode of Monty Python’s Flying Circus , where Mr Wensleydale ( Michael Palin ) the proprietor of the cheese shop suggests Limburger to John Cleese ’s character. 100 g of Limburger contains: Feta Feta ( Greek : φέτα , féta )

120-401: A great many cheeses; it is a pity they are so salty. I saw great warehouses full of them, some in which the brine, or salmoria as we would say was two feet deep, and the large cheeses were floating in it. Those in charge told me that the cheeses could not be preserved in any other way, being so rich. They do not know how to make butter. They sell a great quantity to the ships that call there: it

160-507: A mixture of sheep milk and up to 30% of goat milk from the same area, can be called feta. Also in several other countries the term feta has since been protected. An overview is shown in the table below. The EU PDO for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH that usually ranges from 4.4 to 4.6. Production of the EU PDO feta is traditionally categorized into firm and soft varieties. The firm variety

200-604: A new name for their feta cheese or stop production. Because of the decision by the European Union, Danish dairy company Arla Foods changed the name of its white cheese products to Apetina , which is also the name of an Arla food brand established in 1991. The British cheese Yorkshire Feta was renamed to Fine Fettle Yorkshire . When needed to describe an imitation feta, names such as "salad cheese" and "Greek-style cheese" are used. The EU included feta in several Associations Agreements , Free Trade Agreements and agreements on

240-607: A number of smaller villages in the Herve region, such as Hacboister (district of Bolland). This Liège Province location article is a stub . You can help Misplaced Pages by expanding it . Herve cheese Limburger (in southern Dutch contexts Rommedoe , and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg , which had its capital in Limbourg-sur-Vesdre , now in

280-428: 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. In its first month, the cheese is firmer and more crumbly, similar to the texture of feta cheese . After about six weeks,

320-456: A popular lunch for working people due to their affordability and nutritious qualities. They were frequently accompanied by a glass of beer. In Wisconsin, the Limburger sandwich can be found on menus at certain restaurants, accompanied by brown mustard. There are several variations, such as the addition of bologna, lettuce, tomato, roasted walnuts, and the use of white or French bread. Sometimes

360-487: A rinded cheese similar to modern pecorino and caprino rather than feta. On the other hand, E. M. Antifantakis and G. Moatsou state that Polyphemus' cheese was "undoubtedly the ancestor of modern Feta". Origins aside, cheese produced from sheep-goat milk was a common food in ancient Greece and an integral component of later Greek gastronomy . The first unambiguous documentation of preserving cheese in brine appears in Cato

400-422: Is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk . It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese , in salads such as Greek salad , and in pastries, notably

440-475: Is making "Boogey Goo" which is said to smell terrible. He lists Limburger cheese as one of the ingredients. A study showing that the malaria mosquito ( Anopheles gambiae ) is attracted equally to the smell of Limburger and to the smell of human feet earned the Ig Nobel Prize in 2006 in the area of biology. The results of the study were published in the medical journal The Lancet on 9 November 1996. As

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480-514: Is no direct evidence for this. In Greece, the earliest documented reference to cheese production dates back to the 8th century BC and the technology used to make cheese from sheep-goat milk is similar to the technology used by Greek shepherds today to produce feta. In the Odyssey , Homer describes how Polyphemus makes cheese and dry-stores it in wicker racks, though he says nothing about brining —resulting perhaps, according to Paul S. Kindstedt, in

520-469: Is partially responsible for body odor (particularly foot odor ). It was often regarded as one of the most popular cheeses in Belgium. One way to serve Limburger is the Limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread , with a large, thick slice of onion , and

560-442: Is protected), feta is produced using only whole sheep milk, or a blend of sheep and goat milk (with a maximum of 30% goat milk). The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk that are killed in pasteurization. These organisms are required for acidity and flavour development. When

600-623: Is still produced in the territory of the old Duchy of Limburg, in Belgium, where it has been produced since the 15th century. Herve is located near Liège , and the borders separating Belgium from the Netherlands and Germany . The " Land of Herve " is a hilly area between the Vesdre and Meuse rivers . The duchy existed until the French Revolution as a part of the Holy Roman Empire , and

640-425: Is tangier and considered higher in quality. The soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a cheaper price. Slicing feta produces some amount of trímma , "crumble", which is also used for pies (not being sellable, trímma is usually given away for free upon request). High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yoghurt. In

680-493: Is typically served with strong black coffee or lager beer . Alternatively, chunks or slices of the cheese up to 1.5 cm (0.6 inch) thick can be cut off the block and placed in the sandwich. This sandwich remains very popular among the descendants of Swiss and German immigrants in the Midwestern United States , in places including Wisconsin and Ohio . In the early 20th century, Limburger sandwiches became

720-525: The phyllo -based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano . It can also be served cooked (often grilled ), as part of a sandwich , in omelettes , and many other dishes. Since 2002, feta has been a protected designation of origin in the European Union (EU). EU legislation and similar legislation in 25 other countries limits

760-451: The Elder 's De Agri Cultura (2nd century BC), though the practice was surely much older. It is also described in the 10th-century Geoponica . Feta cheese, specifically, is recorded by Psellos in the 11th century under the name prósphatos (Greek πρόσφατος 'recent, fresh'), and was produced by Cretans . In the late 15th century, an Italian visitor to Candia , Pietro Casola, describes

800-612: The European Commission reevaluated registering feta as a PDO, taking into account production in other EU countries and re-registered feta as a PDO in Commission Regulation (EC) No 1829/2002. This decision was appealed again at CJEU by Denmark and Germany. In 2005, the CJEU upheld the Commission Regulation. It indicated that indeed the term was generic in some EU countries and that production also took place outside Greece, but that on

840-471: The French-speaking Belgian province of Liège . The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens . Herve has been produced since the 15th century. The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese , or "Fromage de Herve" ,

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880-679: The Oak Grove Cheese Company in New Hamburg, Ontario . Today, the only limburger producer in the United States is Chalet Cheese Cooperative in Monroe, Wisconsin. 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. It is sometimes flavored with herbs. Herve has

920-418: The cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses . This is Brevibacterium linens , the same one found on human skin that

960-495: The cheese being cut to pack it in barrels. Prior to Greece's pursuit of a PDO for its feta, there was long-standing production out of Greece in three member states: Germany, Denmark and France, and in certain countries (e.g., Denmark) feta was perceived as a generic term, while it was perceived as a designation of origin in others (e.g., Greece), with the centre of production and consumption taking place in Greece. Greece first requested

1000-571: The cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced by the F.X. Baumert cheese factory in Antwerp, New York , in 1854. It was also produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later, 25 factories produced this cheese. It is also manufactured in Canada, where it is a German-Canadian cultural marker, by

1040-555: The market would label the product "feta-style/type cheese". In other markets such as the United States, Australia , New Zealand and elsewhere, full generic usage of the term "feta" continues, and was one of several original name issues preventing the signing of an Australia–EU free trade deal. Feta has significant amounts of calcium and phosphorus ; however, feta is higher in water and thus lower in fat and calories than aged cheeses like parmigiano-reggiano or cheddar . The cheese may contain beneficial probiotics . Feta, as

1080-518: The marketing of feta, as well as its storage in brine. Feta cheese, along with milk and sheep meat , is the principal source of income for shepherds in northwestern Greece. The Greek word feta (φέτα) comes from the Italian fetta 'slice', which in turn is derived from the Latin offa 'morsel, piece'. The word feta became widespread as a name for the cheese only in the 19th century, probably referring to

1120-542: The mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger , as well as a hint of sweetness. According to the specification of the Geographical Indication, the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor. Traditionally (and legally within the EU and other territories where it

1160-400: The name feta is American and made from cow milk. Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union. According to the relevant EU legislation (applicable within the EU and Northern Ireland), as well as similar UK legislation only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep milk, or from

1200-607: The name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture , which are made from sheep milk, or from a mixture of sheep milk and up to 30% of goat milk from the same area. Similar white brined cheeses are made traditionally in the Balkans , around the Black Sea , in West Asia , and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses. For many consumers,

1240-569: The name Lawrence Limburger, complete with terrible body odor. The smell of the cheese is referenced in the B-52's 1979 single " Dance This Mess Around ", with the lyric "why don't you dance with me? I'm not no Limburger" suggesting that the singer feels she is unable to get a dancing partner due to perceived body odor. In the Disney Channel Original Movie Don't Look Under the Bed , Larry

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1280-576: The other hand the geographical region in Greece was well defined and that even non-Greek producers often appealed to the status of Feta as a Greek product through the choice of packaging. Although the island of Cephalonia also traditionally produces feta, the island was left out of the definition of the protected designation of origin. While this does not play a role for consumers in Greece, dairies lose out in sales abroad because they do not produce real "feta" and have to accept price reductions. The European Commission gave other nations five years to find

1320-413: The pasteurized milk has cooled to approximately 35 °C (95 °F), rennet is added and the casein is left to coagulate. The compacted curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain. After several hours, the curd is firm enough to cut up and salt; salinity will eventually reach approximately 3%, when the salted curds are placed (depending on

1360-445: The producer (the more traditional barrel aging is said to impart a unique flavour). The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine. Feta dries relatively quickly even when refrigerated. If stored for longer than a week, it should be kept in brine or lightly salted milk. They make

1400-414: The producer and the area of Greece) in metal vessels or wooden barrels and allowed to infuse for several days. After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment—as before, either in wooden barrels or metal vessels, depending on

1440-484: The recognition of Geographical Indications, which led to the expansion of protection of the term "feta". Exporters from the EU to foreign markets outside the territories covered by these agreements are not subject to the European Commission rules. As such, the non-Greek EU cheese sold abroad is often labeled as feta. In 2013, an agreement was reached with Canada ( CETA ) in which Canadian feta manufacturers retained their rights to continue producing feta while new entrants to

1480-500: The registration of feta as a designation of origin in the EU in 1994, which was approved in 1996 by commission regulation (EC) No 1107/96 The decision was appealed to the Court of Justice of the European Union (CJEU) by Denmark, France and Germany, which annulled the decision as the Commission did not evaluate sufficiently whether or not Feta had become a generic term. After that decision,

1520-474: The rind of the cheese is rinsed or removed to weaken its odor. Limburger and its characteristic odor are a frequent butt of jokes. Reactions to, and misinterpretations of, the smell of Limburger cheese were gags used in numerous Looney Tunes , Little Rascals , and Three Stooges comedy shorts as well as in the 1942 Abbott and Costello film Who Done It? The arch-enemy of the Biker Mice from Mars has

1560-665: The word feta is a generic term for a white, crumbly cheese aged in brine. Production of the cheese first began in the Eastern Mediterranean and around the Black Sea. Over time, production expanded to countries including Denmark , France , Germany , Italy , the United Kingdom and the United States , often partly or wholly of cow milk, and is (or was) sometimes also called feta . In the United States, most cheese sold under

1600-505: Was astonishing to see the number of cheeses taken on board our own galley. Pietro Casola, 15th-century Italian traveller to Crete Cheese made from sheep and goat milk has been common in the Eastern Mediterranean since ancient times. In Bronze Age Canaan , cheese was perhaps among the salted foods shipped by sea in ceramic jars and so rennet-coagulated white cheeses similar to feta may have been shipped in brine, but there

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