La Ferme Colyn

Cheese type(s) : Soft cheese with a washed rind
Joseph Colyn launched himself into the production of Herve cheese in 1983,
with his wife Simone. Joined by their two sons, Stéphane and Jean-Christophe,
today they produce around 20.000 Herve cheeses per year, in a mild or spicy
version, but also butter and other dairy products. The family’s pride ? A cheese
“with a soft consistency and washed rind” ripened directly on the farm in 4 to 6 weeks.
Tours : no
Sale : on site, from Wednesday to Friday from 9 a.m. to 5 p.m., and Saturday from 9 a.m. to 12:30, at the Maison du Tourisme du Pays de Herve and via two wholesalers, Real (in Battice) and Camal (in Barchon)

-Farm products and canned food
-Cheese

Fédération du Tourisme de la province de Liège