Herve cheese

The Herve is a Belgian soft cheese and comes from the town of Herve in the province of Liège.

The Herve cheese, locally also called Remoudou, has a quadrangular shape, and it can be found in four different weight classes: 50, 100, 200 and 400 grams. Its body is ivory colored, matt-finished and provided with a few fractions holes. Its bark is orange - yellow and slightly moist.

The Herve is made ​​from pasteurized cow's milk, which comes from the area of ​​origin. The milk is heated and mixed with rennet. The after 1 to 1 ½ hours curd is cut into hazelnut-sized pieces. The curd is separated from the whey and formed into shapes to four corners and slightly pressed. The cheese is treated with red smear and matures in five to six weeks in humidified cellar. During his mature phase it is several times a week washed with brine so that the cheese can develop its full flavor.

The Herve is a very intense, spicy and tangy cheese, both in taste and smell. Its fat content is 45 % fat in dry .. This cheese is served pure beer or even at the end of a menu. It can be used over bake a toast. A Herve with the addition piquant Extra matures for at least two months and is the taste and smell more intense.