Long known and respected for its chocolates, Belgium is also a great cheese country. It is said that, despite its small size, Belgium produces as many distinct types of cheese as does France. Many of its 300+ varieties are made in very small quantities and are not exported out of the country. The examples we do get, however, are quite impressive. This unique assortment includes four of our favorites:
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- Chimay Trappiste with Beer: Made by the trappist monks of Scourmont, this semi-hard pressed cow's milk cheese is washed in Chimay Ale and matured for six weeks. Its creaminess and fine taste of good, fresh, creamy milk give it all its flavor. (8 oz)
- Chevagne: A surprisingly mild and creamy goat's milk cheese produced by the Passendale Dairy. Made with pasteurized goat's milk of the highest quality, this smooth cheese is delicious sliced and served on a dark, nutty bread; shaved over salads; or as part of a cheese board. (8 oz)
- Passendale: A semi-soft cow's milk cheese, Passendale impressed us as a sure hit the first time we tasted it. We loved its delicious flavor, creamy texture, and sweet bouquet and found it to have universal appeal. You will feel comfortable serving this cheese to anyone, as it will not offend those with basic tastes, yet will still wow the connoisseurs with its soft, toasty finish. (8 oz)
- Oud Brugge: This cheese is Belgium's interpretation of a fine aged Gouda. Nutty, creamy and delicious, it is best served with a robust beer or ale. (8 oz)
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