Beer-washed Herve

Iconic cheese from Belgium, Herve is washed with abbey beer. It has a creamy and delicate texture, a strong scent, and it offers rich flavours on the palate.

Milk

Cow

Production

The maturation period lasts between 2 and 3 months in humid and cool cellars where the cheese gets washed with abbey beer. The uniqueness of this cheese lies in the air of the region, which supposedly contains a specific bacterial strain. Rather soft when young, Herve can gain in strength and becomes more pungent as it ages.

Tasting tips

Pairing cheese and wine

This Belgian cheese goes particularly well with a Porto wine or a Belgian Trappist beer.

Our Beer-washed Herve

In the early 80s, the father of the Cabaye family emits the idea of creating family business in collaboration with his 3 brothers, which they did a year later in 1981. The Cabay family represents the love of the country and the passion for cheese. Their philosophy is to combine the expertise of the past with today's technology. The company has a real will to maintain a human scale agriculture, to make traditional products of quality and to fit in its environment. For them, the secret of their cheeses lies in the terroir, in the milk quality and in the expertise of master cheesemakers.

Did you know that ?

Traditionally, Herve is washed with salty water every week, and can be sold in two forms depending on the duration of its maturation; "soft" or "pungent". The washings with beer add complexity to the flavours, to maximise our pleasure!

Origin

Facts

Description

Commercial name : Beer-washed Herve Name : Raw cow milk cheese Type : Soft paste with washed rind Preservation : Around 8°C

Composition

Fat content : 25% Ingredients : Raw cow milk, lactic ferments, rennets, salt, beer Allergen : Milk

Local cheesemaker / refiner

Name : Herve Société Address : 4650 Herve, Belgique

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