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Herve Doux
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Herve Doux

A delicious washed rind cheese from Belgian, the only Belgian AOP-cheese.

£9.00 per unit
Unpasteurised Traditional Rennet Cow

Key Facts

    • RegionAntwerpen
    • FlavourSalty and Strong
    • Type of MilkCow
    • PasteurisationUnpasteurised
    • Vegetarian RennetNo
      • Weight200g
      • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep Refridgerated

Nutrition

  • IngredientsCow's Milk (Milk), Salt, Animal Rennet, Lactic Starters
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1254
  • Energy kcal300
  • Fat26.6
  • Of which saturates17.7
  • Carbohydrates0
  • Of which sugars0
  • Protein19.7
  • Salt0.6
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

Raw Milk, Washed-Rind Cheese

‘This punchy washed rind cheese is Belgium’s only protected cheese, first receiving its PDO in 1996. Produced with raw milk from the appellation area in the province of Liege. With a dense yet creamy texture and a satisfying pungency - perfect if you like your cheeses full of flavour and funk.

Produced by Madeleine Hanssen-Polinard and her husband Philippe at the award winning dairy ‘Vieux Moulin’, she is the third generation of cheese makers in her family having taken over the business in 1987. They are passionate about preserving tradition and the authenticity of the cheese.

Like many artisan cheeses, there has been a significant decline in production over the last century. Of the 500 farmers who made Herve in the 1950s, only two remain today, with Vieux Moulin being the only raw milk producer.

The recipe for the cheese dates back more than 8 centuries. However it wasn’t until the 16th century, whenEmperor Charles V banned the export of wheat crops from the region, did the cheese really become synonymous with the region. Unable to make a living, many farmers transformed their agricultural land into pastures for dairy farming. With a surplus of milk, many turned to cheesemaking with the cheese gaining popularity further afield as merchants would travel through the Ardennes forest towards Alsace, Lorraine and even Burgundy with cartfuls of cheese.

So important is the cheese to region, that in some cases it was used as currency. Particularly during the 17th century, where there is even evidence of houses being sold against a payment of Herve cheese.