Herve

Herve is a Walloon municipality of Belgium in Province of Liège. On January 1, 2006 Herve had a total population of 16,772. The total area is 56.84 square kilometres (21.95 sq mi) which gives a population density of 295 inhabitants per km².

It is famed for its Herve cheese.

Municipal merger

On January 1, 1977, the municipality of Herve was merged with Battice, Bolland, Chaineux, Charneux, Grand-Rechain, Julémont and Xhendelesse under the name of "City of Herve" ("Ville de Herve" in French). Herve is currently constituted of 11 villages: Battice, Bolland, Bruyères, Chaineux, Charneux, Grand-Rechain, Herve, José, Julémont, Manaihant, Xhendelesse.

There are a number of smaller villages in the Herve region, such as Hacboister.

Architecture

Hervé Frankopoulos

Hervé (Greek: Ἑρβέβιος, Ervevios, Italian: Erveo), called Frankopoulos or Phrangopoulos (Greek: Φραγγόπουλος, "Son of the Frank"), was a Norman mercenary general in Byzantine service during the 1050s.

According to Amatus of Montecassino, Hervé and other Norman mercenaries fought for the Byzantine Empire under George Maniakes against the Muslims in Sicily in 1038-1040. Between 1040 and 1043, he took part in the campaign against the Greeks of Apulia and received the city of Avellino (1042/3). At about 1050, he appears as the leader of the Norman mercenaries under Nikephoros Bryennios the Elder and one of the Greek's two chief lieutenants. In the same year, he and Katakalon Kekaumenos were defeated by the Pechenegs near the Danube.

In 1056, he demanded the high court title of magistros from Emperor Michael VI Stratiotikos (r. 1056–1057). Refused, he withdrew to his estate in the Armeniac theme. From there, he gathered a following of 300 Normans, and in spring 1057 he marched into eastern Asia Minor, around Lake Van. There, he possibly aimed to set up a state for himself, and entered into wars with the Armenians and the Seljuk Turks. After initial success, he was eventually captured by a ruse by the emir of Ahlat, Abu Nasr.

Herve cheese

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