Herve is a type of cheese that originates from the region around the town of Herve in the province of Liège, Belgium. It is classified as a washed-rind cheese, which contributes to its strong aroma and complex flavor profile. This cheese has been traditionally produced in Belgium for several centuries, with historical records indicating its existence since at least the 15th century.

The production process of Herve cheese involves the use of cow's milk. After the milk is coagulated and curdled, the curds are cut and drained to form the cheese. The cheese is then salted before undergoing a maturation period in a humid environment. During the maturation process, Herve is regularly washed with a brine solution, which promotes the growth of specific bacteria that are responsible for the cheese’s characteristic orange-rind and pungent smell.

Herve cheese's distinct aroma is often compared to that of Limburger cheese, and it is sometimes referred to as Belgian Limburger. Despite its strong smell, the flavor of Herve is milder, creamy, and slightly tangy.

In 1996, Herve cheese was awarded Protected Designation of Origin (PDO) status by the European Union. This designation ensures that only cheese produced in the traditional manner within a specific geographical area around Herve can bear the name.

A regional specialty, Herve cheese is often paired with dark bread or incorporated into various local dishes. It is typically consumed with beer or certain types of Belgian fruit syrups, like Sirop de Liège, which complement its flavor.

As a key component of Belgian culinary heritage, Herve cheese continues to be produced by artisanal cheesemakers in adherence to traditional practices, preserving its distinctive qualities and regional significance.