Herve Cheese vs Wagashi Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Wagashi Cheese is compact and made from cow 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 Wagashi Cheese?
Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.
What's the Difference Between Herve Cheese and Wagashi Cheese?
- Milk treatment: Herve Cheese (raw), Wagashi Cheese (Heated)
- Texture: Herve Cheese (soft, artisan), Wagashi Cheese (Compact)
- Rind: Herve Cheese (washed), Wagashi Cheese (red wax coating)
- Aging: Herve Cheese (about 3 months), Wagashi Cheese (Fresh or dried)
- Taste: Herve Cheese (smooth, spicy), Wagashi Cheese (mild)
Side-by-Side Comparison
| Herve Cheese | Wagashi Cheese | |
|---|---|---|
| Country of Origin | Belgium | — |
| Specific Origin | Herve, Province Of Liège, Belgium | Sahel Region |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Raw | Heated |
| Texture | Soft, artisan | Compact |
| Rind | Washed | Red wax coating |
| Aging | About 3 months | Fresh or dried |
| Taste | Smooth, spicy | Mild |
Taste Comparison: Does Herve Cheese Taste Like Wagashi Cheese?
Herve Cheese reads as smooth, spicy, while Wagashi Cheese brings mild character. More specifically, Herve Cheese shows sweet when young, spicy with age, while Wagashi Cheese leans toward consumed fried or cooked in sauces, rarely fresh. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Wagashi Cheese at fresh or dried.
Can You Substitute Herve Cheese for Wagashi Cheese?
In most recipes, Herve Cheese and Wagashi Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for compact. Flavor-wise, Herve Cheese reads as smooth, spicy while Wagashi Cheese brings mild notes.
Which Is Better, Herve Cheese or Wagashi 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 compact profile, Wagashi Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Wagashi Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Herve Cheese the same as Wagashi Cheese?
No, they're distinct cheeses. Aging also differs: Herve Cheese is typically aged about 3 months, Wagashi Cheese fresh or dried.
Is Herve Cheese similar to Wagashi Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Herve Cheese for Wagashi Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Herve Cheese taste like Wagashi Cheese?
Herve Cheese reads as smooth, spicy, while Wagashi Cheese is mild.
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 Wagashi Cheese made of?
Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.
Which should I choose, Herve Cheese or Wagashi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Wagashi Cheese is compact.