Best West Flanders Province Natural Rind Cheese Types
Named after the eponymous village where it originated, Passendale is a semi-soft Belgian cheese made from cow’s milk. It is characterized by a soft and creamy texture, sweet aroma, and mild flavor. Typically round in shape, it has a natural brown rind which is lightly dusted with white mold so it looks visually reminiscent of a bread loaf.
Named after the famous Flemish painter, Rubens is a Belgian semi-soft cheese produced in the region of West Flanders. It is made from cow’s milk. The cheese is characterized by its reddish-brown rind, and it typically matures from 8-12 weeks.
Its texture is firm, yet supple, filled with small holes throughout the body. The flavors are smooth, rich, and subtly sweet-savory. It is recommended to pair it with apple slices, cider, and light red wines.
Beauvoorde is a Belgian semi-hard cheese made from cow’s milk. The cheese was first produced in the 1990s by an innkeeper from the village of Beauvoorde, hence the name. It is characterized by a spicy aroma, mild flavors, and a natural, grey-colored rind.
The texture is creamy and firm when the cheese is young, but it deepens as the cheese ages. It is recommended to use it in cheese plates and sandwiches.
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