Remoudou

What is Remoudou?

Remoudou, known locally as r'moûdou, is a washed-rind cheese produced in the Land of Herve region of Belgium. It is crafted exclusively from cow's milk obtained through a specific process called a second milking, which occurs just fifteen minutes after the standard session. This method gives the cheese its distinctive character. The wheels are relatively small, weighing anywhere from 200 to 500 grams. Artisans typically sell Remoudou in broken pieces rather than whole wheels. The exterior rind develops through washing, while the interior paste remains soft and creamy.

Where does Remoudou come from?

The name Remoudou comes directly from the Walloon verb rimoûd, which translates to 'to re-milk.' This refers to the practice of collecting milk a second time shortly after the primary milking. Historically, the cheese was also known as angelot and was frequently given as a gift. In earlier centuries, merchants stored it fresh and transported it to distant markets. By the seventeenth century, Remoudou had gained significant recognition at major trade fairs in Leipzig and Frankfurt. Men from the Herve region traded these cheeses for Holstein cattle, establishing a reputation that extended into Lorraine, where local merchants were nicknamed haverlings.

What does Remoudou taste like?

The taste profile of Remoudou varies significantly based on how the rind is treated during production. When the cheese is washed with salt, it develops a strong, pronounced flavor. Conversely, if artisans wash it with milk instead, the resulting taste remains mild and gentle. This flexibility allows the cheese to appeal to different palates depending on the specific preparation method chosen by the maker.

How Remoudou is made

Producers begin by gathering cow's milk during a second milking session, performed fifteen minutes after the usual routine. The milk is then processed into cheese using traditional methods for this style. A key step involves washing the exterior of the cheese. Depending on the desired outcome, makers use either salt water or plain milk for this washing process. This technique influences both the rind's development and the final intensity of the flavor. The cheese is formed into small units suitable for breaking into pieces for sale.

How Remoudou is eaten and cooked

Remoudou is versatile enough to be enjoyed in various ways due to its soft texture and adaptable flavor. Because it is often sold in pieces, it can be easily incorporated into meals or served as part of a cheese board. Its mild version pairs well with light accompaniments, while the stronger, salt-washed variety stands up to heartier foods. Historically, it was traded and consumed across regions, suggesting its utility as a portable and durable food source for travelers and merchants alike.

Remoudou in the world's kitchens

In Belgium, Remoudou is an integral part of the local culinary identity, specifically tied to the Land of Herve. Historically, it played a role in broader European trade networks. Merchants from the region carried it to Germany and France, where it was valued and recognized. The association with Herve men and their trading practices highlights its importance in regional commerce and cuisine beyond just local consumption.

Custom and folk tradition

The tradition of making Remoudou is deeply rooted in the agricultural practices of the Land of Herve. The unique method of second milking reflects a resourceful approach to dairy production. Historically, the cheese held social value, often being offered as a gift under the name angelot. The trading fairs of the seventeenth century cemented its place in local lore, with Herve merchants becoming known for their expertise in producing and transporting this specific cheese.

What to use instead of Remoudou

Floreffe is mentioned as a cheese similar to Remoudou. While distinct, it shares certain characteristics that might make it a comparable option in some contexts. However, no direct substitutes are explicitly detailed in the historical records provided.

Protection and trade

Remoudou has a long history of commercial trade. In the seventeenth century, it was prominently featured at the Leipzig and Frankfurt fairs. Herve merchants used these events to exchange their cheese for livestock, specifically Holstein cattle. This trade activity extended into Lorraine, where the merchants became known as haverlings. The cheese was stored fresh by Belgian merchants to maintain its quality during transport to distant lands.

Questions people ask about Remoudou

Good reading and sources

• Remoudou on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data