Jean-Marc Cabay, a man who is attached to region he comes from, is the CEO of Herve Société cheese makers. His maternal and paternal grandparents were farmers in Charneux and in la Minerie, two small villages in the Pays de Herve. Both families manufactured and matured Herve cheese.
At the start of the 1980s, Jean-Marc’s father, who was still active in farming in the Pays de Herve, had the idea of creating a family business along with his 3 brothers. And thus, the company was created in 1981.
They took over Herve Société cheese makers, a company created through the merger of several regional producers. The cheese makers then bought Herve cheese from the farmers and started the cheese ripening process in the village of Petit-Rechain.
From 1985 to 1989
Herve Société took over other regional cheese makers such as the Aubeloise d’Aubel.
Herve Société invested in a production facility and produced Herve cheese with pasteurised milk, while continuing to mature the farm cheeses made from raw milk.
In 1993, Jean-Marc Cabay joined the family business.
Herve Société took over the cheese-making segment of the Laiterie Régionale de Herve (the Herve regional dairy), producing, among others, cheeses such as Abbaye du Val-Dieu (le Bouquet Des Moines, le Val-Dieu, le Casse-Croûte, etc.). All activities were then brought together on one site, at Herve.
Herve Société took over Vanderheyden cheese makers from Pepinster, refiners of regional specialities: le Trou d’Sottai, le Bou d’Fagne and le Fleur de Fagne.
Cheese makers Leconte de Battice join forces with Herve Société. From now on, the Herve Les Beaux-Prés cheese is manufactured in Herve.