List of Belgian cheeses
The list includes cheeses from Belgium and cheese brands from Belgian manufacturers.
List A to C
| Variety / brand | description | Illustration |
|---|---|---|
| Abdij van Averbode |
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| Beauvoorde | Semi-hard cheese made from cow's milk, named after Beauvoorde in the province of West Flanders | |
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Brusselse Kaas (also Hettekaas or Hettkess ) |
Soft cheese made from cow's milk , from Brussels . |
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| Boû d'Fagne | Red smear soft cheese made from cow's milk, from the Herve region and Liège province |
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| Ball de Huy | originally from Huy |
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| Bouquet des Moines | Soft cheese with white mold, originally from Herve |
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| Carré-ment chèvre | Goat cheese, originally from Haillot |
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| Chevagne | Semi-hard cheese made from goat's milk, originally a brand of the Dutch Campina BV | |
| Chimay | Sliced cheese made from cow's milk, 45% fat i. Tr. , from Chimay , known variety is Abbaye de Chimay of Scourmont Abbey . |
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| Collégial de Ciney | originally from Ciney |
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More cheese
- A: Abbaye d'Affligem , Antwerps Pikantje , Ardenner Basilic , Ardenner demi-vieux , Ardenner gingembre , Ardenner jeune , Averbode
- B: Bailli , Belgolight jeune , Bella Boe , Bellie , Bernister Allégé , Bernister Crémeux , Bernister fleuri , Briodor , Blancefloer , Blanche , Bleu des Moines , Bleu Gourmet , Boerengoud ,
- Bon vivant bleu , Bon vivant rouge , Brie belge , Brie de la frontiere , Brigand , Brokkeloud Roeselare , Brugge , Bruzy maigre
- C: Cabour , Carré de Liège , Casse-croûte , Charmois , Clairieux , Cobergher , Cochon 'nez , Cœur d'Ardenne , Corsendonk ,
List D to L
| Variety / brand | description | Illustration |
|---|---|---|
| Dams | ||
| Damse Mokke |
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| Délice des Moines |
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| Fleuron de Bruges | Red smear soft cheese made from cow's milk, 48% fat i. Tr., Origin of the Belgomilk dairy , West Flanders Province | |
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Fromage de Herve (also Herve ) |
Soft cheese made from cow's milk, 45% fat i. Tr., Protected designation of origin PDO, originally from the Hochbank Herve region . |
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| Le Petit Lathuy |
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| Le Piquant | ||
| Li p'tit rossê |
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| Le Val Dieu | originally from the Val-Dieu monastery | |
| Limburger | Soft cheese made from cow's milk, 20% fat i. Tr., Originally the Limbourg region . |
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More cheese
- D: Damier , Diable de Mouligneau , Divine Valentine , Dixmuda , Délice de berger , Délice de Goyet , Délice des Quatre vents , Dom Tobias , Doré de Lathuy , Dôrloû
- E: Exquisite
- F: Fagnar , Fais ta vache , Falaën , Fenouil des Hautes Fagnes , Ferme d'Argenteau , Fetadou , Fetarella , Feuille de Lucky , Le Filou , Fleur de Fagnes , Fleuri , cheese , Flocon de Brebis ,
- G: Garonny , La Gatte d'or , Gesvois , Le Goliath , Goli d'Ath , Goud'Ath , Gouden Carolus , Gouyasse , Gralou , Grillou , Gueule noire
- H: Hercule , Herve Real
- K: Kazemat
- L: Loo
List M to Z
| Maredsous | Sliced cheese made from cow's milk, 45% fat i. Tr., Originally a product of Maredsous Abbey . | |
| Orval |
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| Passendale | Semi-hard cheese made from pasteurized cow's milk, 50% fat i. Tr., From Passendale , West Flanders. Based on the original production method of Belgian monasteries, it is similar to the production of semi-hard cheese in the Netherlands. The loaves weigh between 3.5 and 6 kg. After the ripening phase of 45 days, they have a hard rind that is covered with white noble mold. The dough is light yellow and smooth. It typically has small, irregular holes. A subtle, spicy smell and a full-bodied, mild-spicy taste are just as typical. It is eaten as a topping on bread, but is also suitable for gratinating . |
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| Patachouffe |
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| Père Joseph | Semi-hard cheese made from cow's milk, 27% fat i. Tr., Stink cheese , named after Père Joseph , after the way Trappist cheese is made | |
| Plattekaas | Variant or synonym for layer cheese | |
| Postel |
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| Remedou / Remoudou / Remoudoux | Red smear soft cheese made from cow's milk, smelly cheese, origin in Herve, loaf weight 500 g to 600 g,
thus larger and heavier than the similar Romadur and Herve |
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| Rochefort | originally from the Abbey of Notre-Dame-de-Saint-Rémy in Rochefort | |
| Romadur | Red smear soft cheese made from cow's milk, different fat levels. |
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| Rubens |
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| Westmalle | Specialty of the Trappist Abbey Westmalle |
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| Wijnendale | Semi-hard cheese made from cow's milk, originating in Torhout , named after Wijnendale Castle |
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More cheese
- M: Magerotî , Mamé Vî Bleu , Maredret , Malmedy , Maquée , Molignard , Mébiss , Menhir d'Haillot , Mistigote , Moëlleux de Morville , Moëllon , Moinette , Mont du Secours , Moranfayt , Muscadin
- N: Nazareth
- O: Œillet du château , Oranger de Lumsonry , Oscar du Mouligneau , Oude Postel , Oud Brugge , Ovifat
- Q: Quintine
- R: Racleux , R'affiné Bique blanche , R'affiné Bique noire , Randonneur , Ravachon , Rodoric , Rompi , Rond d'Haillot , Rosière , Roûve , Roux des Carmes
- W: Waterloo 1815 , Watou , Wavreumont
See also
literature
- Brigitte Engelmann, Peter Holler: The gourmet manual cheese. Ullmann, Königswinter 2008, ISBN 978-3-8331-5023-4 .
- Anne Iburg: Dumont's little cheese dictionary. Dörfler Verlag, Königsheim 2004, ISBN 978-3-89555-204-5 .
Web links
Commons : Cheese from Belgium - Collection of images, videos and audio files
