text: Other specialties include Herve cheese, an apple butter called sirop de Liège, the Garden strawberry of Wépion. Also notable is the Dinant specialty Flamiche: These cheese tarts are not found in window displays as they are meant to be eaten straight from the oven. As one restaurateur stated in a book about Walloon gastronomy "it is the client who waits for the flamiche, as the flamiche does not wait for the client". There are also the Ardennes ham, the tarte al djote from Nivelles, a dessert pie made with beet leaves and cheese, while tarte au riz is a rice-pudding filled pie from Verviers.  The Walloons of the Door Peninsula in Wisconsin have a tradition of making what is called a Belgian Pie but which is a flat pie more like a pizza covered with prune purée and topped with a thin cheese layer.  These were made by the dozens in outdoor stone ovens for the many kermisses, in a tradition that dates back to immigration in the 1850s.
  A signature Walloon sausage is called Belgian Trippe among the Walloon community of Northeastern Wisconsin on the Door Peninsula.  It is a blend of pork and cabbage made differently from household to household and probably based on a traditional Walloon sausage such as Boudin Verte d'Orp.  Cussette is a fresh cheese which gets its airborne P. roqueforti culture from a tradition of making it in the kitchen.  This is aged only one week at 30 degrees C, until it develops a faint blue cast and a tang.  Walloon headcheese differs from the German in that it is more finely ground, includes bits of cartilage, and is allowed to sit for a month or two in a cool place before being eaten.