Cheese of Herve

The cheese of Herve is a Belgian Fromage .

It is manufactured since the XV^e century in the farms of the area herbagère called Pays of Herve.

History

The cheese of Herve is the result of a research led to the end of the Moyen-âge by the stockbreeders who thus wished to preserve until the beginning of the winter certain over-productions of milk by making ferment the traditional one maquée (Soft white cheese).

Under Charles Quint, it was interdict to export the Blé with the Netherlands and thus about the middle of the XVI^e century, Herviens were forced to transform part of their grounds into meadows. It is as from this time that the production of cheese diversified, directed towards the local market and great export. According to alternatives which do not affect their specificity basically, the cheeses of Herve were known under the names of “ remoudous ” of the Walloon, remoud' , Re-to milk the last drops of worse: (white coffee whose receipt was specified in 1512), or “ four seasons ”, “ biseux ”, etc

Geographic origin

The geographical surface of production and refining is delimited in the south by the Vesdre and the Ourthe, in the west by the Meuse, in north by the Dutch border, and in the east by the German border , other than the fouronnaises communes where the production of cheese of Herve was reduced to the adequate portion.

The cheese of Herve profits today from the protected Label of origin. It is the only cheese with being protected by this name in Belgium.

Paste

It is a cheese with soft paste with washed crust, obtained starting from cow's milk believed or pasteurized, and manufactured according to the processes of use in the area of Herve. Its form is cubic or paralelipipedic and its weight net of 50,100,200 or 400 grams. Washed with salt water, it becomes prickly, with coffee with milk it becomes soft.

Savor

The internal structure of cheese is homogeneous, firm, consistent and has a content of fat contents compared to the dry matter of 45% minimum. While cutting out, riper taste, and the degree of maturation decreases towards the center.

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