herve

Pronunciation: [ehr-VAY]

see fromage de herve Made since the 15th century and hailing from the Belgian town of the same name, this cheese may be made from raw or pasteurized cow's milk. The complete protected degination of origin name is Fromage de herve. Herve comes in cubes or rectangles ranging from 1¾ to 14 ounces. It has a sticky rind that can range in color from pinkish-orange to reddish brown; the interior varies from off-white to pale yellow. Herve has a firm, supple texture that becomes creamy with age. It has a complex, rich flavor profile of sweet, spicy, savory and tangy characteristics. This cheese is ripened a minimum of 5 weeks, though 2 to 3 months of aging is not uncommon. During that time the rind is washed every couple of days, typically with beer. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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