Chimay Cheese vs Herve Cheese

Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Herve Cheese is soft, artisan and made from cow milk, originating in Belgium.

What Is Chimay Cheese?

Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

What's the Difference Between Chimay Cheese and Herve Cheese?

• Milk treatment: Chimay Cheese (pasteurized), Herve Cheese (raw)
• Texture: Chimay Cheese (soft to hard depending on variety, creamy), Herve Cheese (soft, artisan)
• Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Herve Cheese (washed)
• Aging: Chimay Cheese (2 weeks to 6 months), Herve Cheese (about 3 months)
• Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Herve Cheese (smooth, spicy)

Side-by-Side Comparison

Taste Comparison: Does Chimay Cheese Taste Like Herve Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Herve Cheese brings smooth, spicy character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, while Herve Cheese leans toward sweet when young, spicy with age. Aging plays into this as well. Chimay Cheese at 2 weeks to 6 months develops a different profile than Herve Cheese at about 3 months.

Can You Substitute Chimay Cheese for Herve Cheese?

Chimay Cheese can stand in for Herve Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for soft, artisan. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Herve Cheese brings smooth, spicy notes.

Which Is Better, Chimay Cheese or Herve Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a soft, artisan profile, Herve Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions notes, while Herve Cheese fits dishes calling for smooth, spicy.

Frequently Asked Questions

Is Chimay Cheese the same as Herve Cheese?

No, they're distinct cheeses. Aging also differs: Chimay Cheese is typically aged 2 weeks to 6 months, Herve Cheese about 3 months.

Is Chimay Cheese similar to Herve Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Chimay Cheese for Herve Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Chimay Cheese taste like Herve Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Herve Cheese is smooth, spicy.

What is Chimay Cheese made of?

Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

Which should I choose, Chimay Cheese or Herve Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Herve Cheese is soft, artisan.