FORMAGGIO.IT

Il Portale del Formaggio

  

                      

Herve

Name of Group of  Producers

Inspection Body
Association des nègociants en fromage Herve origine
Rue de Gorhez, 77
B-4880 Aubel		 PROMAG asbl
Rue du Carmel, 1
6900 Marloie

Cheese to soft pasta and to brown wash, gotten from the workmanship of the raw bovine or pasteurized milk, produced in accordance with the technical traditional in use in the region of the Herve. It has a parallelepiped form and cubic of the weigh of 50, 100, 200 or 400 [gr]. to in accordance with of the speckling. It has a slightly greasy pasta under the crust, with a fat of least contain of the 45%. the Herve is produced in the region of the Wallonie, limited to south from the Vesdre and Ourthe rivers, west from the Mosa, to north from the Dutch frontier, to east from the German frontier. Under the Herve denomination go diverge cheese types: the classical Remoudou, the "quatre saisons" enrich to the four angles from spiceses and extracts of various aromatic plants; the " ordinaire" produced with skimmed milk; the "bizeaux" to the fennel, salty, from the flat, sun-dried, said form even Limbourg; the "maqueè" or "caillebotte" complete produced from the skimming.

 

Belgio