A small, round, fat cheese of the Munster
type with an almost unbearably strong smell (closely reproducible by wearing sock
s long enough), produced in the area of the former duchy
, which today is part of the Belgian provinces Liège
, and the Dutch province of Limburg.
In other words: Limburger
cheese, mostly known from Herve
and the surrounding area.
This cheese is consumed, and often sold, in a state in which it liquidifies at room temperature, a condition in which it is impossible to transport without deeply offending all humans within a 100 meter distance.
An acquired taste.
I was once told by a cheese shop owner that the hallmark of true rommedou is the presence of live maggots. He claimed to have learnt this from a Limburger woman, who had walked into his shop, explained how maggots improve the ripening process, opened a package, and was satisfied to find them.
I am not making this up, but my own experience contradicts it.