Herve Biere, 200g
Traditionally, it is eaten by the older generation with a little sirop de Liège (Liege syrup) and a cup of coffee.
It is a great cheese with which to finish off a meal, and it will happily accompany a warm wine, a vintage port or a brune (dark) Abbey beer. Aficionados will also appreciate it with a good Gewurtztraminer.
Herve is part of the family of soft cheeses with washed rinds. This involves full-time work during the ripening process because each cheese has to be washed and turned several times a week. human hands are essential for the long and methodical maturing process for the cheese which, over the weeks, acquires an orangey, slightly greasy rind and its characteristic taste and smell.
There are 3 types of Herve: mild, strong (ripened for longer) and Remoudou, an old recipe using full-cream milk (richer and with more complex aromas).