Cheese from Nisa ("Queijo de Nisa")

Fromage de Herve

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Agricultural Farm Products

and Foodstuffs

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Specificity of the product

The internal structure of the cheese is homogeneous, firm, unctuous and its minimum fat content in relation to dry matter is 45%. When cutting a fromage de Herve, the cheese under the rind is more unctuous, the taste more mature and the degree of ripeness diminishes towards the centre.

Chemical

Fromage de Herve is a soft cheese with washed rind, obtained from untreated or pasteurized cow's milk and manufactured according to the procedures used in the Herve region.

Description of the Product

Cheese of Herve ("Fromage de Herve")

Country : Belgium

Appelation Type : PDO (Protected Designation of Origin - 2013)

Production Zone :

The geographical area of production and ripening is bordered in the south by the Vesdre and the Ourthe, in the west by the Meuse, in the north by the Dutch border and in the east by the German border, to the exclusion of the Fourons area, where the production of Fromages de Herve has been reduced to a bare minimum.