Le Herve, Bien plus qu'un fromage

Le Herve, Bien plus qu'un fromage

Writen in french only

Le Herve is much more than a comprehensive book on the Herve cheese, both gastronomic and cultural heritage and the only Belgian cheese to benefit from the Appellation
of Protected Origins (
AOP in Belgium).

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Writen in french only

Le Herve is much more than a comprehensive book on the Herve cheese, both gastronomic and cultural heritage and the only Belgian cheese to benefit from the Appellation
of Protected Origins (
AOP in Belgium).


It is illustrated with many photographs: landscapes of the four seasons, portraits of actors, cheese processing, recipes...

At first, it covers the history of cheese through the agricultural society and the Bocage landscapes where it was born.

A more technical part attempts to present the chain from the cow to the
manufacture, through the various stages of milk processing.

But the heart of the book consists of many
present and most past testimonies, which demonstrate how making the Herve cheese and his business were important here during the last twenty years.

Finally, to familiarize the reader with this unique gastronomic cheese, a whole chapter deals with the analysis of its taste, and 36 simple and delicious recipes conclude this volume.

Carlo Petrini, President of Slow Food has agreed to write the foreword to the book.

Author: Fabienne Effertz lives in the heart of the Pays de Herve. Tasty cheese enthusiast, she
daily lives the passion of cheese. Close to dairy world, she became intimate with it.

Photographer: Journalist and photographer, author of thirty books, Jean-Pierre Gabriel travels the world to make books and articles devoted to gardens, art museums, architecture and gastronomy.


  • Author Fabienne Effertz
  • ISBN 9789081658232
  • Pages 192 - Quadrichromie
  • Photographs 120 - Couleur

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