Liège · Belgium
Herve.
Herve hits you first with its aggressive barnyard funk—a washed-rind intensity that announces itself before you taste it. Beneath that pungent aroma lies a creamy, almost butter-soft paste that dissolves on your tongue with earthy, tangy notes and a subtle savory bite. It's the kind of cheese that smells louder than it tastes, rewarding the brave with a complex, lived-in creaminess.
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The story
How it's made.
Why it tastes that way.
Herve is one of Belgium's most ancient cheeses, with records going back to 1628.
Made in the Pays de Herve plateau of Liège province, it is Belgium's only PDO cheese. It comes in doux (mild), demi-doux, piquant, and Remoudou (very strong) variants based on fat content and aging.
Production · spec
- Milk
- Cow · raw
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–3 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Herve's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Herve.
28 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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