• 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

Soft cheese with bloomy rind

croute-fleurieThe paste of these cheeses is either solubilized (creamy, refined homogeneously) or lactic (refined under the crust and chalky heart). By seeding, white mold form on the crust during maturation. The cheese is covered with a downy layer.
Our soft cheese with bloomy rind are quite soft and subtle. Prolonged refining intensifies the flavor.
An example: The Val-Dieu Bouquet des Moines.

 

 

Soft cheese with washed rind

croute-laveeThese cheeses have a strong smell, these cheeses have a great smell! They are the ones that give personality to the cheese platter.
The paste these cheeses is either solubilized (creamy, refined homogeneously) or lactic (refined under the crust and heart chalky paste). The cheeses are turned and washed 2 times per week during ripening and slowly take an orange color and a slightly greasy appearance.
Our soft cheese with washed rind flavors are typed cheeses.
An example: The famous Herve cheese PDO!

 

 

Soft cheese with mixed rind

croute-mixte-portraitThe paste of these cheeses is generally soft and their white or orange rind is covered with a very thin layer of white geotrichum (light white fluff).
Our soft cheese with mixed rind have a creamy texture, a smell reminiscent of leather and a taste of cream.
An example: The Val-Dieu Delight Moines.

 

 

Veined cheese with bloomy rind

pate-persilleeThe paste of these cheeses is veined with noble mold (Penicillium the roquefortii). After draining, the cheese paste is stitched with large needles. This serves to aerate the dough and thus to allow the aerobic development (that is to say requiring air) of the famous blue mold.
By seeding, white mold form on the crust during maturation. The cheese is covered with a downy layer.
Our veined cheese with bloomy rind are soft and refined.
An example: The Val-Dieu Bleu des Moines.

 

 

Semi-hard cheese

pate-demi-dure

The paste of this cheese is firm and smooth. This dough is firm due to mechanical pressure on the cheese after molding.
It is sowing cheeses and the treatment that they will be given during the duration of their ripening cheeses that give different characteristics:

     The abbey cheeses are washed and brushed, their crust is firm, dry and covered with fine white down. An example: the Val-Dieu Abbey cheese.

     Raclette cheeses are washed regularly, their crust is wetter and have a more typical taste. An example: The Val-Dieu Raclette.

     The crust of these cheeses is covered with a transparent or colored coating which is intended to protect the cheese. The flavors of this type of cheese are generally less complex.

 

 

 

Brussels cheese

Bruxelles-portairThe Brussels Cheese is a fresh ripened cheese. There is no crust, the dough is dense, sticks to the knife and can be spread on bread.
This cheese is fragrant, distinctive and very salty.
An example: Cheese Brussels De Ster.