• La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société
  • La fromagerie Herve Société

A family affair

 D3X4294

Jean- Marc Cabay who runs the company Herve cheese is a man devoted to his region.

His maternal and paternal grandparents were farmers in Charneux and La Minerie , small villages of the Pays de Herve . Both families made and matured Herve cheese.

In the early 80s , the father of Jean- Marc , still active in the agricultural world of Herve country , has the idea of creating a family business together with his 3 brothers , which they did in 1981.

In 1983 , they take the cheese Herve Corporation company born from the merger of several refiners in the region. The company, back then, bought white Herve cheese to farmers and matured the cheeses in Petit Rechain

From 1985 to 1989 , Herve Society still meets some other refiners in the region as the cheese Aubeloise Aubel .

In 1989, Herve Company invests in a manufacturing tool for the production of Herve cheese made from pasteurized milk, while continuing to refine farmhouse cheeses made from raw milk.

It was in 1993 that Jean- Marc joined the family business .

In 1998, Herve Company takes the cheese activities of the Regional Dairy Herve that manufactures, among other cheeses, the cheese of the Abbey of Val -Dieu ( Bouquet des Moines , Val -Dieu , the Snack bar , ...) All activities are then collected from a single site in Herve . The Cabay family is very proud to contribute to the maintenance of manufacturing all these products in the region. Cheese made with milk from the region by the people of this land !

In 2003, Herve Company takes on the Vanderheyden cheese factory in Pepinster which refines regional specialties: le Trou d’Sottai, le Bou d’Fagne et le Fleur de Fagne.

It was in 2007 that the Leconte Cheese Factory joins Herve Société. Herve cheese Les Beaux -Prés will now be made in Herve.

Herve Société continues to evolve and benefit from recognized know -how . It employs fifty people and processes 10 million liters of milk per year to produce their terroir cheese.