Floreffe cheese

Floreffe Cheese is a traditional Belgian cheese, originating from the town of Floreffe, in the Wallonia region of Belgium. It is a semi-soft, washed-rind cheese, known for its distinctive flavor and creamy texture.

History

Floreffe Cheese has a rich history dating back to the 12th century, when it was first produced by the monks of the Floreffe Abbey. The cheese was initially made as a source of sustenance for the monks, but it soon gained popularity among the local population. Over the centuries, the production methods have been passed down through generations, preserving the traditional techniques and unique flavor of the cheese.

Production

The production of Floreffe Cheese involves a meticulous process that contributes to its unique characteristics. The cheese is made from cow's milk, which is first pasteurized and then inoculated with specific strains of lactic acid bacteria. The curd is then cut, drained, and pressed into molds. The cheese is then aged for a minimum of two months, during which it is regularly washed with a brine solution. This washing process contributes to the development of the cheese's distinctive orange rind and complex flavor profile.

Characteristics

Floreffe Cheese is characterized by its semi-soft texture and creamy, buttery flavor. The cheese has a distinctive orange rind, which is a result of the washing process during aging. The flavor is complex, with notes of nuts, fruit, and a slight tanginess. The cheese is typically enjoyed on its own or paired with a variety of foods, including bread, fruit, and wine.

See Also

• Belgian cuisine
• List of Belgian cheeses
• Washed-rind cheese