| Name
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Image
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Region
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Description
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| Brussels cheese
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Made from cow's milk, it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
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| Chimay cheeses
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Brands, and varieties, of cheeses produced by Chimay Brewery, some soaked in Chimay Ale.
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| Herve cheese
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An aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.
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| Le Wavreumont
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Made by Fromagerie des Ardennes, which is in Ferrières, Belgium
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Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.
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| Limburger cheese
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Originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich.
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| Maredsous cheese
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Produced at Maredsous Abbey in Denée, Belgium
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A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.
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| Passendale cheese
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Passendale, Belgium
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Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.
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| Remoudou
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Land of Herve, Belgium
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It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk. This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces.
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| Rodoric
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Liège, Belgium
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An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves. When young, the interior is sweet, with age the flavor becomes spicy.
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