Belgian Washed Rind Cheeses

Fromage de Bruxelles is a Belgian cheese originating from the city of Bruxelles, hence the name. It is made from pasteurized cow’s milk. The cheese must be regularly dried and washed for at least three months, and after that period,... READ MORE

Maredsous is a Belgian soft cheese made from cow’s milk. It is made by monks of the Maredsous Abbey, hence the name of the cheese. It is first lightly pressed, shaped into loaves, then washed in brine so that a firm, orange-colored ... READ MORE

One of the most popular cheeses of Belgium, Fromage de Herve has been produced in the Pays de Herve region since the early 1400s. It is a soft, washed rind cheese made from raw or pasteurized cow's milk. Depending on the length of maturat... READ MORE

Postel is a Belgian hard cheese made from pasteurized cow’s milk. It was invented by the monks at the Abbey of Pastel, hence the name. The cheese is quite dry and ages from 12 to 24 months. Its flavors are nutty with hints of nutmeg... READ MORE

La Ramée is a Belgian semi-soft cheese made from cow’s milk. During the ripening period in moist cellars, its rind is regularly washed with La Ramée abbey beer, giving it a malty, zesty aroma with hints of honey. Its t... READ MORE

Pas de Rouge is a Belgian cheese hailing from Ghent. This trappist-style cheese is made from organic raw cow's milk and it's typically left to age from 6 to 8 weeks. Underneath its washed, slightly moldy rind, the texture is buttery, supp... READ MORE