La confrérie du Herve
La confrérie du Herve was created on 25 March 1967 by the Syndicat d’Initiative and Royal Herve-Attractions. Ever since, it has included a number of personalities among its members, representing this delicious cheese in Belgium, the Netherlands, Germany, and of course in France, where it was twinned with the Maîtres Vignerons de Vacqueyras. Emanating from the Syndicat d’Initiative in the town of Herve, this Brotherhood also supports one of the largest carnival processions in Wallonia, the Easter Monday Cavalcade.
To be admitted to its circle, the coronation consists of passing the three tests allowing inductees to reach the rank of Knight: sniffing the cheese; appreciating it, recognizing its sweet spiciness; awarding it, then praising its glory.
Herve cheese is known worldwide by its name and its taste and leaves nobody indifferent. This strong cheese can be enjoyed at any time, whether or not accompanied by its local brother, pear and apple syrup, and a good abbey beer. It is the living symbol of the local heritage of the lush Plateau de Herve.
Confrérie du Roux
The gastronomic brotherhood of Roux d’Ayeneux (Soumagne) has been a defender, since 1991, of local sheep’s cheeses, the most famous of which, the “Roux des Carmes”, is used in the preparation of a special tartiflette, the “tartirouflette”.
The gastronomic brotherhood loves to sample and share these cheeses with a glass of Bourgogne-Côte Chalonnaise from its twin village of Mellecey. For a number of years, it has been re-investing its earnings in promotions or associations who battle against illness or handicap.
Seigneurie du Remoudou
The Remoudou seigneury was created in August 1960, in Battice (Herve), on the basis of the fact that, in 1512, a local lord had entered the secular recipe of Herve cheese in the register of Haut ban de Herve.
The aim of the gastronomic brotherhood, which organises its annual chapter in August, is to bring the product’s gastronomic abundance back to light and appeal to catering professionals by combining it with a folkloric aspect.
Confrérie des “Magnêus d’Makêye”
The neighbouring villagers of La Gleize (Stoumont) nicknamed this gastronomic brotherhood “Magnêus d’makêye” (eaters of maquée cheese). We note at this point that in difficult times, the “Gléh’tès” preferred to sell their butter in town and “butter” their tartines with maquée cheese.
Thanks to the gastronomic brotherhood of the Magnêus d’Makêye, set up in 1965, the product has been brought back to life. It is celebrated on 1 April, during the chapter’s celebration and the banquet of the gastronomic brotherhood, which takes this opportunity to induct new members.