Passendale (cheese)
As Passchendaele is called a Belgian semi-hard cheese . The name is derived from the formerly independent municipality Passendale , today part of Zonnebeke in the province of West Flanders . The cheese dairy of the married couple Romain Donck and Germaine Spruytte, who developed the cheese, was located there.
The Passendale is a cheese made from pasteurized cow's milk with 50% fat i. Tr. The developers stated that they were both inspired by the tradition of Belgian monastery cheeses and adopted the basic principles of making Dutch semi-hard cheese. The loaves are traditionally made by hand. The ripening phase is around 45 days. After that they have a weight of 3 kg to 6 kg. The hard, brownish rind is covered with noble moldoverdrawn. The firm dough is light yellow in color. It is supple and typical of the variety with small, irregular holes. The smell is described as subtle and spicy, the taste full-bodied and mildly spicy. Depending on the maturation and storage time, the characteristics differ significantly from each other. While it is perceived as mild when young, the aroma and flavor increase over time.
It is offered in the variants Classic, Charactere, Fruit, Light and Prelude.
literature
Brigitte Engelmann, Peter Holler: The gourmet manual cheese. P. 240, Ullmann, Königswinter 2008, ISBN 978-3-8331-5023-4 .