Plateau de Herve Cheese from Belgium

Plateau de Herve is a quintessential Belgian cheese with a profound character. This soft, washed-rind cheese boasts a pungent aroma and a rich, savory flavor. It is a celebrated product from the Herve region, protected by a PDO status since 1996.

Distinctive Features

Plateau de Herve presents a square shape with rounded corners and a distinctive orange-brown rind. The rind is moist and slightly sticky from regular washing with brine or beer during its maturation. Its paste is soft, supple, and pale yellow in color, offering a smooth and creamy texture.

The cheese has a high fat content, typically around 45% fat in dry matter. It possesses a powerful, complex aroma that is both earthy and barnyard-like. The flavor is intensely savory, with notes of malt, butter, and a pronounced umami character. Its lingering finish is slightly salty and incredibly satisfying.

Cheese Varieties

The primary variety of Plateau de Herve is defined by its PDO specifications, which mandate production with raw cow’s milk from the region. The cheese is typically aged for a minimum of five weeks, though some affineurs hold it for longer. This extended aging develops a more robust flavor and a softer, almost runny texture.

While the PDO protects the traditional method, some smaller producers create variations. These can include washing the rind with different local Belgian beers instead of the traditional brine. The type of beer used can impart subtle notes of hops, fruit, or spice to the final cheese’s rind and flavor profile.

History and Traditions

Plateau de Herve has a history deeply rooted in the Pays de Herve, a region in Liège province. Its production began in the 15th century, making it one of Belgium’s oldest cheeses. Farmers created it as a way to preserve surplus milk from their herds of local cattle breeds.

The region is also famous for its fruit cultivation, particularly apples and pears used in the production of traditional Belgian ciders and jenevers. The cheese became a staple of the local diet and a valuable trade product. The knowledge of its production has been passed down through generations of farming families, preserving a vital culinary tradition.

Production Process

The production of Plateau de Herve starts with raw, full-fat cow’s milk from the designated geographical area. The milk is gently warmed and inoculated with specific lactic ferments and rennet. This causes the milk to coagulate into a soft curd over several hours.

The curd is then lightly cut and ladled by hand into square molds. These molds give the cheese its characteristic shape. The cheeses are turned regularly to allow for even draining over a 24-hour period. They are then dry-salted or immersed in a brine bath before beginning the affinage, or aging process.

Affinage and Washing

The aging process is crucial for developing the cheese’s signature character. The young cheeses are placed in humid cellars with a temperature around 13-15°C. Two to three times per week, each cheese is washed with a brine solution.

This washing encourages the growth of specific bacteria, Brevibacterium linens, on the rind. These bacteria are responsible for the orange color, the sticky texture, and the powerful, pungent aroma. The minimum aging period is five weeks, but many are aged for two to three months for a stronger flavor.

Wine or Beverage Pairings

Plateau de Herve pairs beautifully with robust, flavorful beverages that can stand up to its intensity. A classic regional pairing is a strong Belgian Trappist ale, such as a Dubbel or a Quadrupel. The malty, fruity, and sometimes spicy notes of these beers complement the cheese’s richness and cut through its fat content.

For wine lovers, a full-bodied red wine like a Syrah from the Rhône Valley or a Belgian-inspired fruit beer works well. The wine’s peppery notes and dark fruit flavors create a harmonious balance. A sweet and fortified wine like a Port or a Sauternes can also provide a delightful contrast to the cheese’s saltiness and umami depth.

Suitable Fruit and Vegetables

Fresh, crisp fruits provide a refreshing contrast to the rich, savory notes of Plateau de Herve. Slices of ripe pear or crisp apple are traditional and excellent choices. The sweetness and slight acidity of the fruit cleanse the palate between bites of the powerful cheese.

For vegetables, cornichons or pickled pearl onions offer a sharp, vinegary counterpoint. Walnuts or hazelnuts add a delightful crunchy texture and a nutty flavor that complements the cheese’s earthiness. A small spoonful of a tangy fruit chutney, like apple or fig, can also enhance the overall tasting experience.

Suitable Meat and Fish dishes

Plateau de Herve is a fantastic cheese for elevating simple meat dishes. It melts beautifully, making it perfect for topping a classic Belgian beef carbonnade flamande. The cheese adds a layer of creamy, funky complexity to the sweet and savory beer-braised stew.

It can be incorporated into a stuffing for chicken breasts or pork chops. The cheese’s intense flavor infuses the meat during cooking. For a rustic meal, simply serve it alongside a plate of thinly sliced cured meats like jambon d’Ardenne. Its potency is generally too strong for most delicate fish dishes.

Questions and answers

Presentation

Remove Plateau de Herve from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18-20°C. At this temperature, its aromas are fully released and its texture becomes perfectly soft and spreadable.

Present the whole cheese on a wooden board or a slate plate to complement its rustic character. Use a cheese knife with a forked end for serving, as the paste can be soft and sticky. Provide separate knives for different cheeses to avoid mixing flavors. Arrange accompanying fruits, nuts, and bread around the cheese for a visually appealing and practical platter.

Recipe Ideas

Tartiflette au Plateau de Herve

This recipe is a Belgian twist on the classic French Alpine dish. It uses Plateau de Herve instead of Reblochon for a deeper, more pungent flavor profile. The rich cheese melts into the potatoes and onions, creating an incredibly comforting and flavorful gratin. It is an ideal dish for a cold evening.

The powerful aroma of the cheese will fill your kitchen as it bakes. Serve it straight from the baking dish with a simple green salad dressed with a sharp vinaigrette. The acidity of the salad dressing helps to cut through the richness of the gratin.

• 1 kg waxy potatoes, peeled and sliced
• 200 g smoked bacon lardons
• 2 large onions, thinly sliced
• 1 whole Plateau de Herve cheese (about 400g)
• 200 ml dry white wine
• 2 cloves garlic, minced
• 50 g butter
• Salt and pepper to taste

1. Preheat your oven to 180°C (350°F).
2. Boil the potato slices in salted water for 10 minutes until just tender. Drain and set aside.
3. In a large skillet, fry the bacon lardons until crispy. Remove and set aside.
4. In the same skillet, melt the butter and sauté the onions until soft and translucent. Add the garlic and cook for another minute.
5. Add the white wine to the skillet and let it reduce by half.
6. In a large baking dish, layer half the potatoes, followed by half the onion mixture and half the bacon. Repeat the layers.
7. Slice the Plateau de Herve in half horizontally and place it rind-side up on top of the final layer.
8. Bake for 25-30 minutes until the cheese is completely melted and bubbly and the top is golden brown.
9. Let it rest for 5 minutes before serving.

Plateau de Herve and Leek Quiche

This quiche showcases how Plateau de Herve can be used as a powerful flavoring agent. The cheese melts into the custard, giving every bite a savory, umami-packed punch. The mild sweetness of the leeks provides a perfect balance to the cheese’s intensity.

It is an excellent dish for a brunch or a light lunch. The quiche can be served warm or at room temperature. Pair it with a simple side salad for a complete and satisfying meal.

• 1 shortcrust pastry sheet
• 2 large leeks, white and light green parts only, thinly sliced
• 200 g Plateau de Herve, rind removed, cubed
• 3 large eggs
• 200 ml crème fraîche
• 100 ml whole milk
• 1 tbsp butter
• Salt, pepper, and a pinch of nutmeg

1. Preheat your oven to 190°C (375°F).
2. Line a tart tin with the pastry sheet. Prick the base with a fork, line with baking paper, and fill with baking weights. Blind bake for 15 minutes. Remove the weights and paper and bake for another 5 minutes until pale golden. Set aside.
3. Reduce oven temperature to 180°C (350°F).
4. In a skillet, melt the butter and sauté the leeks until very soft, about 10 minutes. Season with salt and pepper.
5. In a bowl, whisk together the eggs, crème fraîche, milk, nutmeg, salt, and pepper.
6. Spread the cooked leeks evenly over the pastry base. Scatter the cubed cheese over the leeks.
7. Pour the egg mixture over the filling.
8. Bake for 30-35 minutes until the custard is set and the top is golden brown.
9. Allow to cool for at least 10 minutes before slicing and serving.

Similar Cheeses and Alternatives

If you enjoy Plateau de Herve, you will likely appreciate other pungent, washed-rind cheeses. French Munster, especially Munster Géromé, offers a similar soft texture and a powerful aroma with a slightly more acidic finish. Limburger cheese is another close relative, famous for its strong smell and creamy paste, though it is often even more intense.

For a Belgian alternative, look for Remoudou, another PDO cheese from the same region. It is made with richer milk and has an even more pronounced flavor. Italian Taleggio provides a similar washed-rind experience but with a milder, fruitier character and a thinner rind. These cheeses all share the same comforting, robust qualities that define the washed-rind category.