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Herve is a Belgian soft cheese with washed rind produced from raw or pasteurised cow's milk. It is named after the ancient town of Hevre, 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 ripening cellars of the Herve countryside, during which the cheese becomes homogeneous, firm and oily with a glossy, orange-brown rind. It is usually shaped into a brick when sold.

The flavour is mature and the degree of ripeness weakens towards the centre. When young, Herve is sweet and becomes spicy as it ages. Since it is fully flavoured, it is usually eaten with dark breads and beers. It is one of the most popular cheeses of Belgium.

  • Made from pasteurized or unpasteurized cow's milk
  • Country of origin: Belgium
  • Region: Herve
  • Type: soft, artisan
  • Texture: creamy and smooth
  • Rind: natural
  • Colour: pale yellow
  • Flavour: smooth, spicy
  • Aroma: pungent
  • Vegetarian: no
  • Synonyms: Fromage de Herve, Plateau de Herve

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