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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.〔Like blocher and reblocher gave us the reblochon.〕 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.〔 Remacle, L. ''Les Voies et le Voyage des Herviens'', survey of the Musée de la Vie Wallonne in Liège, Book XIII, pp. 153-156, year 51, 1974.〕 Sometimes called ''Fromage de Herve'' (cheese of Herve), is was stored fresh by Belgian merchants and sold in distant lands.〔''Mémoire Statistique du département de l'Ourte'', started in 1806 in Liège, pp. 398-399, 1979.〕 Remoudou was present at the Leipzig 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''.〔 Vieillevoe, F-G. "Les Marchants Herviens vendaient plusieurs sortes de fromage", ''Grand Calendrier de Herve'', p.52, 1792.〕 ==See also== * Floreffe, a cheese similar to Remoudou 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Remoudou」の詳細全文を読む スポンサード リンク
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