140 km | 169 km-effort
Note that the Rochefort cheeses are produced here, in the industrial area at the town’s entrance, by the Mathot Company.
The Rochefort cheeses are sold in the neighbouring shops, and are linked to a rather interesting anecdote. Some years ago, an opinion poll was held on Rochefort’s image and the people that participated in the poll tended to associate Rochefort with Trappist beer, the Comedy Festival but also with cheese…while no such cheese existed! So that’s how the Company had the idea of making the cheese, which benefited from avant-garde marketing! The cheese exits in different varieties: the ‘Rochefort Noisettes’ (with hazelnuts); the ‘Rochefort Tradition’, a semi-hard cheese born from a long monastic tradition that has the particularity of being made with milk produced in the Ardennes and then matured in Rochefort,; the ‘Rochefort aux Algues d’Ouessant’ (with seaweed) this, little marvel has a high sodium, iron and vitamin content, as well as anticoagulant and anticarcinogenic properties; and helps to prevent ulcers; the half-mature Rochefort; which owes its recipe and appearance to a cheese from the North of France that was once famous but is now on its way to oblivion, namely the Pavé de Roubaix, the Rochefort with basil, made with organically farmed milk and basil, and is quite a little treasure, one of Namur’s many local delicacies.
Motor
Randonnées de la Maison du Tourisme Famenne - Ardenne Ourthe & Lesse PRO
