Maredsous cheese

Maredsous cheese is a traditional, monastic cheese produced in the abbey of Maredsous in Belgium. It is a semi-soft, pasteurized cow's milk cheese that is known for its creamy texture and mild, slightly salty flavor.

History

Maredsous cheese has a rich history that dates back to the 19th century. It was first produced by the Benedictine monks of Maredsous Abbey, who followed a traditional recipe passed down through generations. The cheese was initially made for consumption within the abbey, but over time, its popularity grew and it began to be sold to the public.

Production

The production of Maredsous cheese involves a meticulous process that is still largely carried out by hand. The milk is first pasteurized and then curdled using a mixture of rennet and bacterial cultures. The curd is cut into small pieces, drained, and then pressed into molds. The cheese is then aged for a minimum of three weeks to develop its distinctive flavor and texture.

Characteristics

Maredsous cheese is characterized by its pale yellow color and smooth, creamy texture. It has a mild, slightly salty flavor with a hint of nuttiness. The cheese is typically sold in wheels weighing approximately 2 kilograms. It is often served as a table cheese, but can also be used in cooking, particularly in dishes such as fondue and raclette.

See also

• List of Belgian cheeses
• List of cow's milk cheeses

References

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