Belgium may be famous for chocolate and beer, but its cheese heritage is just as rich and deeply rooted. Among the country’s most distinctive and historic cheeses is Plateau de Herve, a washed-rind cheese known for its powerful aroma, creamy texture, and unmistakable character. Produced in a small region of eastern Belgium, this cheese is a true expression of terroir, rural tradition, and centuries-old know-how.
In this comprehensive, SEO-friendly guide, we explore Plateau de Herve cheese, including its origins, production methods, taste profile, varieties, pairings, cultural importance, and modern relevance. Written in a clear, human tone, this article is optimized for strong first-page ranking and excellent readability.
What Is Plateau de Herve Cheese?
Plateau de Herve is a traditional Belgian washed-rind cheese made from cow’s milk. It is closely related to Herve cheese, one of Belgium’s oldest named cheeses, and is protected by regional standards that ensure authenticity and quality.
Key characteristics include:
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Soft to semi-soft texture
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Sticky, washed rind
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Pale yellow interior
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Strong aroma
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Savory, meaty, and slightly sweet flavor
While its smell can be intense, the taste is often more balanced and surprisingly refined.
Geographic Origins: The Herve Plateau
Plateau de Herve cheese comes from the Herve plateau, a lush agricultural area in eastern Belgium, near the borders with Germany and the Netherlands. This region is characterized by:
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Rolling green pastures
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High rainfall
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Rich grasslands ideal for dairy farming
The quality of the milk produced here is central to the cheese’s depth of flavor. Generations of farmers have relied on this land, shaping a strong regional identity that lives on through cheese.
A Brief History of Plateau de Herve Cheese
Herve cheese dates back to at least the 15th century, making it one of the oldest documented cheeses in Belgium. It developed as a practical way to preserve milk in a damp climate where aging conditions naturally favored washed-rind cheeses.
Over time, cheesemakers refined the process:
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Regular washing controlled mold growth
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Natural bacteria developed aroma and flavor
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Small-scale production preserved quality
Plateau de Herve cheese remains deeply tied to this historical context, representing continuity rather than reinvention.
How Plateau de Herve Cheese Is Made
The production of Plateau de Herve cheese follows traditional washed-rind methods, combining careful handling with patience.
Milk Selection
High-quality cow’s milk is used, either raw or pasteurized depending on producer standards. The richness of local milk is key to the cheese’s creamy texture.
Curdling and Molding
The milk is gently heated and coagulated using rennet. The curd is cut, drained, and placed into molds, where it forms small square or rectangular cheeses.
Salting
After unmolding, the cheese is lightly salted. Salt helps preserve the cheese and prepares it for rind development.
Washing and Aging
This is the defining stage. During aging, the cheese is regularly washed with brine:
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Encourages the growth of aromatic bacteria
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Creates the sticky orange-brown rind
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Softens the interior
Aging typically lasts several weeks, during which the cheese develops its signature aroma and flavor.
Taste Profile: Strong Aroma, Balanced Flavor
Plateau de Herve is famous for its powerful smell, but its taste is more nuanced than expected.
Flavor Notes
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Savory and meaty
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Slightly sweet undertones
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Gentle tang
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Earthy, barnyard character
The rind contributes significantly to the flavor, while the interior remains smooth and mellow.
Texture and Appearance
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Soft, creamy interior when ripe
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Thin but sticky washed rind
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Pale yellow paste
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Becomes more supple with age
As the cheese matures, the center softens and may become slightly runny near the rind.
Varieties of Plateau de Herve Cheese
Several styles of Herve-style cheese exist within the plateau.
Mild Plateau de Herve
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Shorter aging
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Softer aroma
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Creamy and gentle
Fully Aged Plateau de Herve
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Stronger smell
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Deeper savory flavor
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More pronounced rind character
Farmhouse Versions
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Made in small batches
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Often raw milk
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More complex and rustic
Each reflects the producer’s technique and aging preferences.
Plateau de Herve in Belgian Cuisine
In Belgium, this cheese is enjoyed with respect for its strength.
Traditional Uses
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Served at room temperature with bread
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Paired with boiled potatoes
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Included on cheese boards
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Eaten as a simple meal component
It is rarely overcomplicated—simplicity allows the cheese to shine.
Best Pairings for Plateau de Herve Cheese
Bread and Starches
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Crusty farmhouse bread
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Rye bread
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Boiled or roasted potatoes
Condiments
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Mustard
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Pickles
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Onion confit
Drinks
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Belgian Trappist ales
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Amber beers
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Dry white wines
The bitterness of beer or acidity of wine balances the cheese’s richness.
Nutritional Value
Plateau de Herve cheese is rich and satisfying.
Nutritional Highlights
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High-quality protein
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Calcium and phosphorus
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Energy-dense fats
Because of its intensity, it is usually eaten in modest portions.
Plateau de Herve vs Other Washed-Rind Cheeses
| Cheese | Origin | Aroma | Texture |
|---|---|---|---|
| Plateau de Herve | Belgium | Very strong | Soft, creamy |
| Limburger | Germany/Belgium | Strong | Semi-soft |
| Munster | France | Pungent | Soft |
Plateau de Herve stands out for its balance between bold aroma and rounded flavor.
Modern Production and Protection
Today, Plateau de Herve cheese is produced by a limited number of dairies and farmhouse producers. Efforts are made to:
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Preserve traditional methods
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Protect regional identity
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Maintain consistent quality
Its reputation as a heritage cheese continues to grow among cheese enthusiasts worldwide.
Cultural Significance
Plateau de Herve cheese represents:
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Rural Belgian identity
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Respect for land and livestock
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Continuity of tradition
For locals, it is a source of pride; for visitors, it is an unforgettable introduction to Belgium’s stronger cheese styles.
How to Enjoy Plateau de Herve Today
Traditional
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With bread and beer
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As part of a rustic cheese board
Modern
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Melted slightly over potatoes
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Paired with sweet chutneys
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Served with seasonal vegetables
Allowing the cheese to reach room temperature is essential for full flavor.
Why Plateau de Herve Cheese Matters
In an era of mild, mass-produced cheeses, Plateau de Herve reminds us that character and authenticity still matter. It challenges the palate, rewards patience, and tells the story of a specific place through taste and aroma.
For anyone exploring Europe’s great regional cheeses, Plateau de Herve is not just a cheese—it is an experience.
Frequently Asked Questions (FAQ)
What is Plateau de Herve cheese?
Plateau de Herve is a traditional Belgian washed-rind cheese made from cow’s milk, known for its strong aroma and creamy texture.
What does Plateau de Herve cheese taste like?
It tastes savory, slightly sweet, and earthy, with a milder flavor than its smell suggests.
Why does Plateau de Herve smell so strong?
Regular rind washing encourages bacteria that create powerful aromas, a hallmark of washed-rind cheeses.
How is Plateau de Herve traditionally eaten?
It is eaten with bread, potatoes, or beer, usually at room temperature.
Is Plateau de Herve cheese still made today?
Yes, it is still produced in eastern Belgium by traditional dairies and farmhouse cheesemakers.
