Maredsous cheese
| Maredsous | |
|---|---|
| Country of origin | Belgium |
| Region, town | Maredsous Abbey |
| Region | Namur |
| Town | Anhée (Commune/Gemeente) |
| Source of milk | Cow's Milk |
| Pasteurised | Yes |
| Texture | Semi-soft |
| Fat content | 45% |
| Weight | 2.5 Kg |
Maredsous is a semi-hard loaf-shaped cheese made from cow's milk. It is suitable for slicing, and characterised by an orange coloured rind. The cheese has been produced at Maredsous Abbey in Belgium since 1953. It is matured in the abbey cellars where the even temperature of 12 °C (54 °F) and the 95% humidity favour the micro-organisms that transform the raw curd into cheese.[1]
The cheese is lightly pressed, then washed in brine. Each cheese is washed by hand every two days, starting with the older cheeses. The water used for the washing of the older cheeses picks up the appropriate bacteria which are then transferred to the younger cheeses when the same water is used for washing these. The maturing process in the cellar takes place over 22 days.
Maredsous is now an industrially produced cheese, produced by Groupe Bel. The only cheeses still manufactured at the abbey are in the traditional sizes of 390g, 800g and 2.5kg. There are five varieties available: Maredsous Tradition, Mi-Vieux (semi-aged), Fumé (smoked), Fondu (fondue), Frais (the fresh cheese), Light, and Fagotin.
See also
- Brined cheese
- List of cheeses
-
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