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Herve cheese is a type of cheese originating from the Wallonia region in Belgium. It is named after the town of Herve, where it was first produced. Herve cheese is one of the oldest cheeses in Belgium, with its production dating back to the 15th century.

History

The production of Herve cheese began in the 15th century in the town of Herve, located in the Liège Province of Wallonia. The cheese was initially made by farmers during the winter months when it was difficult to sell milk. Over time, the cheese gained popularity and became a staple in the local diet.

Production

Herve cheese is made from cow's milk. The milk is first pasteurized and then curdled using rennet. The curd is cut into small pieces, drained, and then pressed into molds. The cheese is then aged for a minimum of three weeks. During the aging process, the cheese is regularly washed with a mixture of water and bacteria, which gives the cheese its distinctive orange color and strong smell.

Characteristics

Herve cheese is known for its strong smell and spicy, slightly salty taste. The cheese has a soft, creamy texture and a distinctive orange color. It is typically eaten with bread or used in cooking, particularly in traditional Wallonian dishes.

Varieties

There are two main varieties of Herve cheese: the mild, young cheese known as "doux" and the stronger, aged cheese known as "puissant". The "puissant" variety is aged for a longer period of time, which gives it a stronger flavor and smell.

Recognition

Herve cheese has been recognized by the European Union as a Protected Designation of Origin (PDO) product. This means that only cheese produced in the Herve region using traditional methods can be called Herve cheese.

See also

• List of Belgian cheeses
• List of cow's milk cheeses

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