TABLE OF CONTENTS
Best Belgian Washed Rind Cheese Types
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 crust can be developed, as well as its signature pungent aroma.
It is recommended to consume Maredsous cheese on its own as a table cheese, or use it for grilling.
Pair with
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 and cloves, and they become more intense as the cheese ages.
It is recommended to pair the cheese with a glass of Postel beer. Consume it as a snack or grate it over baked potatoes.
Pair with
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 maturation, Herve comes in two varieties. Le Herve Doux is a softer, sweeter cheese, matured for no longer than 4 weeks, while the refined Le Herve Piquant is matured for at least 2 months to develop its pungent aroma and a stronger, saltier flavor.
It is best paired with wholemeal breads and rich, dark beers.
Pair with
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 texture is soft and creamy.
It is recommended to serve it at room temperature and consume it in sandwiches, preferably paired with a glass of beer.
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, it is ready for consumption.
It is characterized by its strong aroma, salty and sharp flavor, pale yellow color, and a soft, smooth texture which makes it ideal for spreading and snacks.
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, supple, and open, with numerous small eyes dispersed throughout the body.
The aromas are barnyardy, while the flavors are meaty and reminiscent of hazelnuts as it matures. It's recommended to serve Pas de Rouge with brown bread and butter. Pair it with a cup of coffee or a glass of local Trappist beer.
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