Cantal AOP entre-deux

Chistera

Jersey Blue

Madeleine Hanssen makes beautiful Herve cheese in her farm. She buys her quality milk from the AOP region. By the way, De Herve is the only AOP cheese in Belgium since 1986. The Herve has a very sharp scent that scares some but the taste is beautifully full and elegant. There are 2 different types available: the doux and the spicy version. They are both made in the same way, the difference is in the affinage. The crust of the cheese is washed with brine, with the spicy version this happens more and ripens longer than with the "soft" version. The cheese may only be produced in the Liège region. Many small cheese factories were bought by the cooperatives that use pasteurized milk. Le vieux moulin is the only re-cheese that uses raw cow milk.

Le Palet

Pelardon is a traditional, unpasteurised, fresh table cheese made from goat's milk. The thin, wrinkled, natural rind has white and pale blue moulds. Softer and more mousse-like than most goat's milk cheeses when young, the flavour of Pelardon suggests sour cream with walnut oil, balanced by a gentle, salty finish. When aged, the rind has a different goaty aroma and an intense Brazil-nut sweetness. The texture is drier, but the cheese is still very creamy. It is made in several areas in the Languedoc region. Season for indulging is from March to October.

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