Cheese type : Herve cheese
Of the 500 farmers who were still making Herve cheese in 1950, only two remain today, and the Fromagerie du Vieux Moulin is the last one to produce Herve from raw milk. Its range comprises around ten cheeses (mild, spicy, organic ...) but also maquée, butter or Gouda, according to national tradition and the requirements of current food security. His Herve cheese is the only one which was awarded the title of “Sentinelle” from the Slow
Food Alliance.
Tours : comprises museum and manufacturing and maturing workshops, from February to November (by appt. or not) or on Saturdays at 2.30 p.m. (without. appt.) - min. 10 pers. - €3/p
Languages : FR - NL
Sale : at the Crèmerie du Vieux Moulin (rue de Herve, 169 à Battice) and at the weekly markets in Fléron, Verviers and Aubel
Parking 
Markets, fairs... 
On-site shop 
Contact
Cheese Makers of Vieux Moulin
Extra infos
