# Remoudou

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{{Short description|Belgian cheese}}
thumb|Remoudou
thumb|300px|Romadour with tomatoes, chopped peppers, and a slice of bread.
'''Remoudou''', or in [Walloon](/source/walloon_language) ''r'moûdou'', is a [Belgian](/source/Belgium) cheese from the [Land of Herve](/source/Land_of_Herve).
It derives its name from the use of milk from a second [milking](/source/milking) performed 15 minutes after the usual milking. Hence the [Wallon](/source/Walloon_language) [verb](/source/verb) ''rimoûd'' meaning "to re-milk".<ref>Like blocher and reblocher gave us the [reblochon](/source/reblochon).</ref> This cheese weighs 200 to 500 g. When it is washed with salt it gets a strong taste, and when 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.<ref>{{in lang|fr}} Remacle, L. ''Les Voies et le Voyage des Herviens'', survey of the Musée de la Vie Wallonne in [Liège](/source/Li%C3%A8ge), Book XIII, pp. 153–156, year 51, 1974.</ref> Sometimes called ''Fromage de Herve'' (cheese of Herve), it was stored fresh by [Belgian](/source/Belgians) merchants and sold in distant lands.<ref>{{in lang|fr}}''Mémoire Statistique du département de l'Ourte'', started in 1806 in [Liège](/source/Li%C3%A8ge), pp. 398–399, 1979.</ref>
Remoudou was present at the [Leipzig](/source/Leipzig) and [Frankfurt](/source/Frankfurt) fairs in the 17th century, where it was traded by Herve men for [Holstein cattle](/source/Holstein_cattle), and in [Lorraine](/source/Lorraine_(region)) where the [Herve](/source/Herve) merchants were called ''haverlings''.<ref>{{in lang|fr}} Vieillevoe, F-G. "Les Marchants Herviens vendaient plusieurs sortes de fromage", ''Grand Calendrier de Herve'', p. 52, 1792.</ref>

==See also==
* [Floreffe](/source/Floreffe_cheese), a cheese similar to Remoudou
* [List of cheeses](/source/List_of_cheeses)

== Notes and references ==
{{Reflist}}

Category:Belgian cheeses
Category:Culture of Wallonia
Category:Liège Province

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