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Difficult to find in the United States, this spicy jewel of West Flanders is crafted with full-cream cow's milk following an ancient tradition of Bourgogne. The name Wynendale is undeniably linked to medieval Burgundian history. Wynendale Castle, amid the mysterious woods and the green pastures of Flanders, was referred to as the "castle of delight" by Burgundian Dukes. A delicacy, this cheese is ideal for dessert or a luxurious snack.- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Creamy and rich, as a goat cheese should be, Capra Goat is aged for only a few weeks, so it is firm enough to slice but creamy enough to spread. This chevre comes from the mountainous Walloon-speaking region in the south, a place where goats graze on herbs and grasses in the rugged hills of the Ardennes. In the best-selling Honey flavor, the addition of a drop of sweet Belgian "liquid gold" gives the cheese a hint of sugar that is extremely pleasing to the palate. Importantly, its sweet side tempers the delightful tanginess inherent in all goat cheeses. Also available coated in Wild Herbs, this mild, smooth, refreshing cheese is fast becoming one of our favorites. Varieties sold separately.
- Made from pasteurized goat's milk.
- Whole form is 11.5 ounces.
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Out of Stock Varieties:Honey (Back in stock on 11/25/2009)
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The cheese industry in Belgium, although smaller and less well known than those of France, Italy, or England, is still going strong and creates some wonderful cheeses. Chevagne is one of these Belgian beauties. It is a surprisingly mild and creamy goat's milk cheese produced by the Passendale Dairy. Made with 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. Chevagne also melts well.- Made from pasteurized goat's milk.
- Photo depicts whole 8 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area, and dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from milk from their farm and matured in the vaulted cellars of the abbey. Chimay Grand Cru is a semi-hard pressed cheese. The rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for six weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavor.- Made from pasteurized (scalded) cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Just north of the French border lies Chimay, a town in the Belgian forest of Mont du Secours. In 1850, Trappist monks built a Cistercian Abbey there as a place to study, pray and work. In 1862, the monks added a dairy and a brewery to the Abbey to help generate funds for their livelihood. Soon thereafter, they started making cheese from milk produced at the dairy that became quite popular at the local marketplace. Our Chimay cheese is a variation of their original recipe, but is even more special, as the rind is washed with their already famous Chimay beer rather than ordinary spring water. This new variety developed an incomparable flavor that delighted the nose as well as the palate. The cheese is semi-soft and has a nutty, well-finished flavor with just a hint of hops and malt. While its aroma is quite strong, the taste of the cheese itself is somewhat mild but not at all bland.- Made from scalded cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Old Chimay, as the name suggests, is an aged cheese from our friends at the Chimay Abbey in Belgium. Famous for their soft St. Paulin-style cheese that is washed in ale, they also make this excellent variety. It is made with pasteurized, unskimmed cow's milk and aged for eight months. Its striking orange color is similar to that of Mimolette, and it offers a springy yet satiny texture. Old Chimay has a hazelnut taste that is sharp and creamy at the same time. You will love this beautifully balanced Trappiste cheese with a Belgian beer, light or dark.- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Tradition and nostalgia were the driving factors behind the creation of Oud Brugge, or "Old Bruges", which is named after the charming Belgian town. This cheese is ripened for twelve months to develop its delicious taste and even texture. Very little salt is used in the creation of this product, which allows it to maintain a mild, but complex flavor in spite of its long ripening time. Similar to Old Amsterdam and Extra Aged Gouda, Oud Brugge is sure to become a new favorite.- Made from pasteurized cow's milk.
- Photo depicts whole 11 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Passendale, a semi-soft cow's milk cheese, impressed us as a sure hit the first time we tasted it. We loved its delicious flavor 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 gourmets. It is a little bit sweet and very, very creamy, owing to its French heritage. It has a golden interior dotted with small holes beneath a hard, but edible rind. Passendale is handmade in the traditional method by artisan Belgian cheese crafters. From the land of Trappiste Monks and ancient villages, Passendale is a rare treat that you will find to be simply scrumptious.- Made from pasteurized cow's milk.
- Photo depicts whole 8 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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This aromatic cheese from Belgium is a very popular dessert cheese in Northern Europe. Its flavor is reminiscent of a good German Limburger, with a less strong but still pungent odor. Matured in a natural manner, each wheel of Pere Joseph sits for over a month in a ripening cave before a brown paraffin rind is applied to stem the aging process. Pere Joseph melts well and adds a lot of flavor to the foods to which you apply it. With 52% butterfat, it has a creamy, satiny body that is slightly salty and a bit sharp. Like many other things that are Belgian, this cheese is part French, part Dutch and part German. We find the combination to be tantalizing and recommend this cheese to those who like it strong.- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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The small, historic town of Rochefort, Belgium, is littered with ancient buildings, including a 12th century castle that is the only reminder that this was once the capital of a country. Today, the primarily French-speaking city of Rochefort is more of a summer resort for hikers and fisherman. Rochefort is also home to the Abbey of St. Remy, also known as the Rochefort Abbey, which was founded in 1230. Famous for brewing dark, sweet beers, this is one of only seven Trappist breweries in the world.
Rochefort cheeses also originate from the Trappist monastery in Rochefort. For more than a century the monks produced cheeses, but by 1970 they were forced to cease production due to the lack of manpower. In 1999, on a request from the town of Rochefort, Mathot-SOFRA recommenced cheese production in Rochefort, taking over the authentic recipes and know-how of their predecessors. Boasting over 60 years in the dairy business, Mathot-SOFRA, a family business consisting of Arthur Mathot, his wife, and their sons and daughters, was the perfect fit for reviving their town's lost cheeses.
While continuing the tradition of the Rochefort Trappist cheeses, Arthur has also been inspired to build upon these recipes. One of our favorite (and most unique) of his creations is their Rochefort with Oussant Seaweed. Creamy-textured Rochefort is offset by seaweed harvested from a remote island in Brittany. The result is a compelling marriage, adding a mildly briny flavor with a slightly herbal finish.
Rochefort melts well, so it is excellent used in fondues, cheese souffles, or simply melted on toast. But, our favorite way to enjoy this unusually tasty cheese is paired with a cold glass of fine Trappist ale!
- Made from pasteurized cow's milk.
- Photo depicts whole 4.5 lb. form of cheese.
- We cut and wrap this item by the 1/2 lb.
- Please contact us if you would like to purchase the whole form.
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The name is a bit corny, but at least it's accurate. Chevrelait, pronounced like the American car company, is the combination of the French words "Chevre" - meaning "goat", and "Lait" - meaning "milk". We discovered this brand new smoked goat's milk cheese while in Holland not too long ago. Similar in looks to Dutch Smoked Gouda, it is a log-shaped cheese with an edible brown rind and a pale white interior. That is where the similarity ends, however, as Chevrelait tastes decidedly "goaty". If you like the taste of traditional chevre, you'll find Chevrelait to be a familiar, yet unique alternative.- Made from pasteurized processed goat's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Additional Subcategories in
Cheese By Country
Listed Below:
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