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Anthony Florio

Food – Reportages

Le fromage de Herve

The peculiarity of Herve cheese is based on its manufacturing technique, on the climate and the nature of the pastures, but especially on the presence of a single bacterial strain ("Brevibacterium linens", called "ferments du rouge") in the milk. It is she who gives it all its flavor, its color and its aroma. Some attempts to produce the same type of cheese in other areas using the same manufacturing processes have failed. Which makes it a pure product of the Belgian terroir.