Herve Cheese vs Hollandse geitenkaas Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases and made from goat milk.
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 Is Hollandse geitenkaas Cheese?
Hollandse Geitenkaas is a semi-hard cheese from the Netherlands, made from goat's milk. It is produced in a manner similar to Gouda cheese and can be naturally ripened with a rind or foil-ripened without a rind. The cheese is known for its soft, mild, and clean taste, which becomes more intense as it ages. The ripening process takes at least 25 days, and the cheese can be aged for more than a year. It is made using pasteurized goat's milk from Dutch dairy goat holdings. The cheese can include herbs, spices, and vegetables for added flavor. Hollandse Geitenkaas is recognized for its high quality and has a strong national and international reputation.
What's the Difference Between Herve Cheese and Hollandse geitenkaas Cheese?
- Milk type: Herve Cheese (cow's milk), Hollandse geitenkaas Cheese (Goat's milk)
- Milk treatment: Herve Cheese (raw), Hollandse geitenkaas Cheese (Pasteurized)
- Texture: Herve Cheese (soft, artisan), Hollandse geitenkaas Cheese (Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases)
- Rind: Herve Cheese (washed), Hollandse geitenkaas Cheese (Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened)
- Aging: Herve Cheese (about 3 months), Hollandse geitenkaas Cheese (Minimum of 25 days, can be aged for more than one year)
- Taste: Herve Cheese (smooth, spicy), Hollandse geitenkaas Cheese (Soft, mild, and clean)
Side-by-Side Comparison
| Herve Cheese | Hollandse geitenkaas Cheese | |
|---|---|---|
| Country of Origin | Belgium | — |
| Specific Origin | Herve, Province Of Liège, Belgium | — |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Soft, artisan | Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases |
| Rind | Washed | Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened |
| Aging | About 3 months | Minimum of 25 days, can be aged for more than one year |
| Taste | Smooth, spicy | Soft, mild, and clean |
Taste Comparison: Does Herve Cheese Taste Like Hollandse geitenkaas Cheese?
Herve Cheese reads as smooth, spicy, while Hollandse geitenkaas Cheese brings soft, mild, and clean character. More specifically, Herve Cheese shows sweet when young, spicy with age, while Hollandse geitenkaas Cheese leans toward becomes stronger/more intense as the cheese ripens. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Hollandse geitenkaas Cheese at minimum of 25 days, can be aged for more than one year.
Can You Substitute Herve Cheese for Hollandse geitenkaas Cheese?
Herve Cheese can stand in for Hollandse geitenkaas Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for slightly soft to pliable at four weeks, becomes firmer as moisture content decreases. Flavor-wise, Herve Cheese reads as smooth, spicy while Hollandse geitenkaas Cheese brings soft, mild, and clean notes.
Which Is Better, Herve Cheese or Hollandse geitenkaas Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a slightly soft to pliable at four weeks, becomes firmer as moisture content decreases profile, Hollandse geitenkaas Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Hollandse geitenkaas Cheese fits dishes calling for soft, mild, and clean.
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Frequently Asked Questions
Is Herve Cheese the same as Hollandse geitenkaas Cheese?
No, they're distinct cheeses. Herve Cheese is made from cow milk; Hollandse geitenkaas Cheese uses goat. Aging also differs: Herve Cheese is typically aged about 3 months, Hollandse geitenkaas Cheese minimum of 25 days, can be aged for more than one year.
Is Herve Cheese similar to Hollandse geitenkaas Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Herve Cheese for Hollandse geitenkaas Cheese?
You can, but expect a shift in richness and milk character.
Does Herve Cheese taste like Hollandse geitenkaas Cheese?
Herve Cheese reads as smooth, spicy, while Hollandse geitenkaas Cheese is soft, mild, and clean.
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.
What is Hollandse geitenkaas Cheese made of?
Hollandse geitenkaas Cheese is made from goat milk (pasteurized), using animal or microbial rennet. It's typically aged minimum of 25 days, can be aged for more than one year.
Which should I choose, Herve Cheese or Hollandse geitenkaas Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases.