Wallonia has a long and distinguished tradition of cheese-making. Today, the cheeses of the region are numerous, varied and appetising: Tiesse di Fou, Bleu du Château, Meule du Plateau, Cassette de Beaumont, Boulette de Romedenne and Trappist abbey cheeses, like Chimay or Orval... Oh, where to start?
They all are tastier than the others, range from a fresh, soft heart to semi-hard and hard pasta core, can have washed or bloomy rinds, extend to blue and goat cheese…
Try our famous Herve Cheese
A small square of great character, Herve cheese is the strong cheese of Wallonia. We know for certain that it dates back to the 12th century.
Herve cheese, made from unpasteurised cow’s milk in the village of the same name, and then aged in humid caves, is often served with the unique Sirop de Liège.
This succulent spread is a caramelised reduction of apples and pears, taken from the expansive orchards of the Hesbaye.
Go on a tour of the green plains of the plateau of Herve in the province of Liège, to visit the Fromagerie du Vieux Moulin and chat with Madeleine Hanssen, the last artisanal producer of this raw milk cheese.
© WBT - Philippe LermusiauxWhat to drink with a good cheese?
In Wallonia, a beer with character will always be accompanied by cheese. It brings out brewing flavors and aromas to perfection.
- Interested in a cheese tour? Have a look at our list of producers.
- Our calendar features a number of foodie events, some dedicated to cheese.
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