Kamil Perry
Herve cheese (Fromage de Herve) is a soft, washed-rind cheese that originates from the Herve region in Belgium. It is named after the ancient town of Herve, which is at the centre of Pays de Herve – the geographical area of production and ripening of the cheese. Herve is made from raw or pasteurized cow's milk and has been produced since the 15th century. The aging process traditionally takes place in the cellars of the Herve countryside, during which it develops its characteristic smell and flavour due to the bacteria Brevibacterium linens used in the ripening process.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft, washed-rind cheese |
| Place of Origin | Herve region in Belgium |
| Ingredients | Pasteurized or raw cow's milk |
| Aging Process | 3 months in the cellars of the Herve countryside |
| Appearance | Pale orange or reddish-brown brick shape |
| Texture | Creamy, delicate, and slightly chalky |
| Aroma | Strong, pungent, and yeasty |
| Flavor | Buttery, tangy, sweet, and spicy |
| Serving Suggestions | Dark bread, onion, beer, or coffee |
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What You'll Learn
Herve cheese is made from raw or pasteurized cow's milk
Herve cheese is a soft, washed-rind cheese that originates from the Herve region in Belgium. It is named after the ancient town of Herve, which is at the centre of Pays de Herve, the geographical area of production and ripening of the cheese.
Herve cheese is made from either raw or pasteurized cow's milk. The most common version of this cheese is shaped like a small brick and has a glossy, sticky orange-brown rind. The cheese has a mostly soft texture with a slightly chalky centre. When young, Herve has a mild aroma and a sweet flavour. As the cheese matures, its aroma becomes more pungent and yeastier, and its flavour profile becomes spicier.
The aging process for Herve cheese traditionally takes place in the cellars of the Herve countryside, where the cheese is left to ripen for around three months. During this time, bacteria grow on the cheese, giving it its characteristic smell and flavour. The most well-known bacterium used in the ripening process is Brevibacterium linens, which is also found on human skin and is partially responsible for body odour.
Over time, the taste and flavour of the cheese deepen, becoming spicier and stronger. When the cheese is young, the interior is sweet and the texture is firmer and more crumbly, similar to feta cheese. After about six weeks, the cheese becomes softer along the edges but remains firm on the inside, with a salty and chalky texture. After two months, the cheese becomes creamier and smoother. Once it reaches three months of aging, the cheese develops its notorious strong smell and becomes spreadable.
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It is a washed rind cheese
Herve is a washed rind cheese, a soft, Belgian cheese named after the ancient town of Herve, which is at the centre of Pays de Herve, the geographical area of production and ripening of the cheese. It is a pungent, fully-flavoured cheese with a creamy texture and a strong, distinctive aroma. It is traditionally aged in the cellars of the Herve countryside, where it develops its characteristic smell and flavour due to the bacteria Brevibacterium linens, which is also found on human skin and is partially responsible for body odour.
The cheese is usually shaped into a brick when sold and has a pale orange or reddish-brown rind. It has a pale yellow interior, which is sweet when the cheese is young, deepening to a spicy flavour as it matures. Herve is best served with dark bread and beer, and is often eaten with a slice of onion. It is one of the most popular cheeses in Belgium, and has been produced since the 15th century.
The process of making washed rind cheese involves washing the cheese with a brine solution, which encourages the growth of bacteria on the rind. This bacteria, known as Brevibacterium linens, is the same one found on human skin and is responsible for the cheese's strong smell, often described as pungent. The rind is also brushed or rubbed to distribute the bacteria and promote even growth. This process is repeated several times a week during the ripening process, which can take up to three months.
The ageing process for Herve cheese traditionally takes place in the humid caves or cellars of the Herve countryside. The cheese is aged for at least six weeks, and sometimes up to three months, during which time it develops its characteristic smell and flavour. The longer the cheese is aged, the stronger its flavour and aroma will be.
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It is aged in humid caves
Herve cheese is aged in the humid caves of the Herve countryside. The cheese is named after the ancient town of Herve, which is at the centre of Pays de Herve, the geographical area of production and ripening of the cheese. The aging process traditionally takes place in the cellars of these caves, during which the cheese develops its characteristic smell and flavour due to the bacteria Brevibacterium linens, which is also found on human skin and is partially responsible for body odour. The bacterium is used in the ripening process, and the cheese is washed and turned several times a week.
The caves are sometimes cut into the region's chalky rock, and the cheese is often flavoured with herbs. Herve has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its three-month aging period. The taste and flavour of the cheese deepen during the period of ripening. When young, the interior is sweet, and with age, it becomes spicy.
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 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.
Herve is a soft, washed-rind cheese made from raw or pasteurized cow's milk. It is one of the most popular cheeses in Belgium and is famous throughout the country. It is traditionally served with dark bread, a slice of onion, and beer.
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It has a distinctive smell and flavour due to the bacteria Brevibacterium linens
Herve cheese, or "Fromage de Herve", is a soft, washed-rind cheese that originates from the Herve region in Belgium. It is named after the ancient town of Herve, which is at the centre of Pays de Herve, the geographical area of production and ripening of the cheese. The cheese is famous throughout Belgium and is known for its strong, pungent aroma and creamy texture.
The distinctive smell and flavour of Herve cheese are due to the bacteria Brevibacterium linens, which is the same bacterium found on human skin that is partially responsible for body odour, particularly foot odour. The ageing process of Herve cheese typically takes place in the cellars of the Herve countryside, and during this time, the characteristic smell and flavour of the cheese develop due to the presence of Brevibacterium linens.
The bacterium Brevibacterium linens is also responsible for the unique colour of Herve cheese, which has a pale yellow interior with a glossy, reddish-brown coating. This coating is created by the growth of the bacterium during the 3-month ageing process. The taste and flavour of the cheese deepen during this ripening period. When young, the interior of the cheese is sweet, and as it matures, it becomes spicier and develops a stronger aroma.
Herve cheese is typically shaped into a brick when sold, and it is traditionally served with dark bread, a slice of onion, and beer. It is one of the most popular cheeses in Belgium and has been produced since the 15th century. The unique smell, flavour, and colour of Herve cheese are all due to the presence of Brevibacterium linens during the ripening process.
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It is usually shaped into a brick when sold
Herve cheese is usually shaped into a brick when sold. The most common version of this cheese is shaped as a small brick and has a glossy, sticky orange-brown rind. The square shape, the warm brick colour and the characteristic aroma are features of a cheese which is inseparable from the region it comes from: the Pays de Herve. The cheese is named after the ancient town of Herve, which is at the centre of Pays de Herve – the geographical area of production and ripening of the cheese. The brick-shaped cheese has a pale yellow interior with a reddish-brown coating. When young, the interior is sweet, and with age, it becomes spicy.
The aging process traditionally takes place in the cellars of the Herve countryside, during which it develops its characteristic smell and flavour due to the bacteria Brevibacterium linens used in the ripening process. This bacterium is the same one found on human skin that is partially responsible for body odour (particularly foot odour). The cheese is sometimes flavoured with herbs.
Herve cheese is famous throughout Belgium, but very few are familiar with the raw milk version, which is now very rare. It is traditionally aged in humid caves. The taste and flavour of the cheese deepen during the period of ripening. The cheese is fully flavoured and traditionally served with dark bread, a slice of onion, and beer.
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Frequently asked questions
Herve cheese (Fromage de Herve) is a soft, washed-rind cheese that originates from the Herve region in Belgium. It is named after the ancient town of Herve, which is at the center of Pays de Herve – the geographical area of production and ripening of the cheese.
Herve cheese is made from raw or pasteurized cow's milk. It is traditionally aged in humid caves in the Herve countryside, during which it develops its characteristic smell and flavor due to the bacteria Brevibacterium linens used in the ripening process. The aging process can take up to 3 months, during which the cheese is washed and turned several times a week.
The taste of Herve cheese varies depending on its age. When young, the cheese has a mild aroma and a sweet flavor. As it matures, the aroma becomes yeastier and the flavor becomes spicier.
Herve cheese is traditionally served with dark bread, a slice of onion, and beer. It can also be enjoyed with coffee, wine, or vintage port.
