• 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

The tradition ...

1967 Photo 8

For millennia, the ingredients to make cheese have not changed : milk, salt , rennet , ferments . Milk comes from cows that graze in the meadows of the Pays de Herve , in a local preserved landscape.


Ambiance-types-de-fromages

Secular movements remain the same : the cheese maker rennets milk to coagulate , cuts the curd cheese and allowes it to drain , salts it, washes it , rubs it , he covers it with attention throughout their manufacture and their ripening. These gestures learned and repeated, the love of his craft and knowledge of the product are part of a tradition constantly renewed .

In the Pays de Herve , there is only one way to make a good cheese : that which passes from generation to generation. The secret to making our cheeses lies in a precise and methodical refinement that gives pride to the hand of man .

Master cheesemakers in Herve Société know their stuff . They make sure, aware of a century old tradition, that their cheese has a long maturation.