Belgium, often celebrated for its chocolate, waffles, and beer, also boasts a remarkable array of cheeses that reflect its rich cultural heritage and diverse landscape.
While Belgian cheese might not enjoy the same global fame as French or Italian varieties, it certainly holds its own with a distinctive charm and flavour profile.
Let’s embark on a delectable journey through the cheeses of Belgium, exploring their unique characteristics and the regions they come from.
A Brief History of Belgian Cheese
Cheese-making in Belgium dates back to medieval times when monks in abbeys began crafting cheeses not only for sustenance but also as a means of generating income. The tradition flourished over the centuries, incorporating influences from neighbouring countries and adapting to local tastes and agricultural practices. Today, Belgium produces a wide variety of cheeses, from soft and creamy to hard and aged, each with its own story and taste.
Notable Belgian Cheeses
Gouda
Region: Flanders
Characteristics: While Gouda is originally Dutch, the Belgian variant is highly esteemed. It is a semi-hard cheese made from cow’s milk, with a mild, slightly sweet flavour that becomes more complex as it ages.
Uses: Perfect for melting in sandwiches, grating over dishes, or enjoying on its own with a slice of bread.
Herve
Region: Liège, Wallonia
Characteristics: Herve is a unique, soft, washed-rind cheese with a pungent aroma and a strong, tangy flavour. It is one of the few Belgian cheeses to have an Appellation d'Origine Protégée (AOP) status.
Uses: Traditionally served with bread and beer or used to add a robust flavour to various dishes.
Brussels Cheese (Brusselse Kaas)
Region: Brussels
Characteristics: This fresh cheese has a crumbly texture and a mild, slightly sour taste. It is usually enjoyed young and does not undergo significant ageing.
Uses: Often used in salads, as a spread, or eaten with fresh herbs.
Passendale
Region: West Flanders
Characteristics: Named after the village of Passendale, this semi-soft cheese is known for its mild, nutty flavour and creamy texture. It has a natural rind and is made from cow’s milk.
Uses: Great for cheese platters, sandwiches, and cooking.
Boulette d’Avesnes
Region: Hainaut
Characteristics: This distinctive cheese is shaped like a cone and has a reddish colour due to the addition of paprika and other spices. It offers a spicy, tangy taste and a firm texture.
Uses: Often served with beer or used to add a spicy kick to dishes.
Limburger
Region: Limburg
Characteristics: Known for its strong smell, Limburger is a soft, creamy cheese with a robust, earthy flavour. It is made from cow’s milk and is often enjoyed after a few months of ageing.
Uses: Traditionally paired with rye bread and onions, or used to enhance the flavour of hearty dishes.
Pairing Belgian Cheese with Belgian Beer
Belgium’s beer culture is world-renowned, and pairing its cheeses with local brews is a culinary delight. The robust, complex flavours of Belgian ales, lambics, and trappist beers complement the rich, varied tastes of the cheeses perfectly. For instance, the tangy Herve cheese pairs beautifully with a fruity lambic, while the creamy Passendale is delightful with a crisp Belgian blonde ale.
Visiting Belgian Cheese Markets
To truly appreciate Belgian cheese, a visit to one of the many cheese markets is a must. Cities like Brussels, Bruges, and Antwerp host regular markets where you can sample a wide range of local cheeses, often accompanied by expert advice from cheesemongers. These markets provide a wonderful opportunity to immerse yourself in Belgian culinary traditions and discover new favourites.
Conclusion
Belgium’s cheeses are a testament to its rich agricultural tradition and the artisanal skills of its cheese makers. From the aromatic Herve to the creamy Passendale, each cheese offers a unique taste of Belgian culture. So, next time you savour a Belgian beer or plan a visit to this charming country, don’t miss the chance to explore its delightful cheeses – they’re sure to add a delicious dimension to your experience.