Pays de Herve Archives | Cheese Atlas https://thecheeseatlas.com/tag/pays-de-herve/ Best Cheeses of the World Tue, 23 May 2023 03:42:25 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9.4 https://thecheeseatlas.com/wp-content/uploads/2021/08/Small_LogoMark-PepperStem.png Pays de Herve Archives | Cheese Atlas https://thecheeseatlas.com/tag/pays-de-herve/ 32 32 196917962 Herve https://thecheeseatlas.com/cheese-profiles/herve/ https://thecheeseatlas.com/cheese-profiles/herve/#respond Sun, 17 Jul 2022 01:08:05 +0000 https://thecheeseatlas.com/?p=30937 The little cheese cube

The post Herve appeared first on Cheese Atlas.

]]>

The Belgians definitely know their way around monastic soft washed rind cheeses. And, without a doubt, Herve is their most famous export.

Cube of Herve - Terre de Fromages
Cube of Herve - Terre de Fromages

Where does Herve come from?

Herve is a soft washed rind monastic cheese that is produced from raw or pasteurised cow’s milk that dates back to the 13th century. It gets its name from the ancient town of Herve, which is at the centre of Pays de Herve. This region is the geographical area of production and ripening of the cheese. 

How is Herve made?

Each square brick of Hervé is made using fresh local cow’s milk that is gently heated before rennet is added. The resulting curds are cut into very small pieces and part of the whey is drained.

Afterwards, the cheesemaker pours the curds into the signature square moulds where they drain overnight without any mechanical pressing.  Finally, they remove the formed cubes and rinse them in a brine bath.

The cheeses are then ripened in a cellar with constant temperature and humidity during which time they are washed in a beer solution and turned twice a week. This is repeated for between 4-6 weeks

How to serve Herve

The most common version of this cheese is shaped as a small brick and has a glossy, sticky orange-brown rind. Its paste is mostly soft and with a slightly chalky centre. When young, Herve’s aroma is mild and its flavour sweet. As the cheese matures, its aroma becomes yeastier and it develops a spicier flavour profile. 

Since it is fully flavoured, Herve is best enjoyed with dark bread and beers. Actually, It is one of the most popular cheeses in Belgium. 

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Herve appeared first on Cheese Atlas.

]]> https://thecheeseatlas.com/cheese-profiles/herve/feed/ 0 30937