|This page uses content from Wikipedia. The original article was at Remoudou. The list of authors can be seen in the page history. As with WikiCheese, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).|
Remoudou, or in wallon r'moûdou, is a Belgian cheese from the Land of Herve. It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk. This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
It used to be called angelot and was offered as a gift. Sometimes called Fromage de Herve (cheese of Herve), is was stored fresh by Belgian merchants and sold in distant lands. Remoudou was present at the Liepzig and Frankfurt fairs in the 17th century, where it was traded by Herve men for Holstein cattle, and in Lorraine where the Herve merchants where called haverlings.