Brusselae Kaas – A Belgian Cheese Guide

Brusselae Kaas is a distinguished Belgian cheese originating from the pastures surrounding Brussels. This semi-hard cow’s milk cheese boasts a rich, buttery flavor with subtle herbal and nutty notes. Its unique character comes from a special wash with local Belgian beer during aging. Artisan producers craft it following time-honored methods that highlight the region’s dairy heritage. Connoisseurs prize it for its creamy texture and complex, savory finish.

Distinctive Features

Brusselae Kaas typically forms a wheel weighing between 2 to 3 kilograms. It has a pale yellow, smooth, and firm paste that becomes slightly crumbly near the rind. The rind itself is thin, amber-colored, and slightly sticky due to its beer wash. This treatment imparts a distinctive aroma of malt and hops. The cheese’s moisture content is moderate, around 40 to 45 percent.

Its fat in dry matter measures approximately 48 percent, contributing to its rich mouthfeel. The aging period ranges from three to six months, developing deeper flavors over time. Younger versions are milder and creamier, while older ones gain a sharper, more pronounced character. The texture remains supple and sliceable throughout its maturity. Brusselae Kaas holds a Protected Geographical Indication (PGI) status, ensuring its regional authenticity.

Questions and answers

Cheese Varieties

Several varieties of Brusselae Kaas exist, reflecting local adaptations. The classic version uses a wash of traditional Belgian blonde ale, such as a Tripel. Some producers experiment with darker beers like Dubbel or even stout, creating a richer, more robust rind. Another variety incorporates herbs like thyme or tarragon into the curd during production. These herbal versions offer an aromatic, garden-fresh twist on the original.

A smaller, younger format known as ‘Petit Brusselae’ ages for only two months. This version is softer and milder, appealing to those who prefer a less intense cheese. Certain farmstead producers use raw milk instead of pasteurized, adhering to older methods. This raw milk Brusselae Kaas has a more complex microbial profile and deeper flavor nuances. Each variety maintains the cheese’s essential character while offering unique tasting experiences.

History and Traditions

Brusselae Kaas has its roots in the 19th century dairy farms around Brussels. Farmers created it to utilize surplus milk and local beer, both abundant in the region. It became a staple in Brussels’ taverns, served alongside bread and ale. The cheese embodies the Belgian spirit of combining dairy and brewing traditions. Its production was a communal activity, often involving entire villages during festive periods.

The region is famous for its culinary delights, including Belgian chocolates, waffles, and frites. Brussels also hosts numerous beer festivals, where Brusselae Kaas frequently features on tasting plates. A tradition involves sharing the cheese during Saint Nicholas celebrations in December. Artisan cheesemakers pass down recipes through generations, preserving its heritage. Today, it symbolizes Belgian pride in their gastronomic culture.

Production Process

Producers make Brusselae Kaas from whole cow’s milk, sourced from local dual-purpose breeds. They heat the milk to 32°C and add rennet and starter cultures to form curds. Workers cut the curds into rice-sized pieces and stir them gently. They then press the curds into circular molds for several hours. This process gives the cheese its characteristic wheel shape and dense texture.

The young cheeses soak in a brine solution for 24 hours to develop the rind. After drying, artisans wash the rinds with selected Belgian beer twice a week. This washing encourages the growth of specific bacteria, enhancing flavor. The cheese ages on spruce shelves in humid cellars for three to six months. Regular turning ensures even development and prevents moisture pooling.

Wine or Beverage Pairings

Brusselae Kaas pairs excellently with Belgian Trappist ales, especially Dubbel or Quadrupel styles. These beers complement its malty, yeast-driven notes from the rind wash. Local Belgian fruit beers, like Kriek, offer a sweet contrast to its savory profile. For wine lovers, a rich Chardonnay with buttery notes mirrors the cheese’s creaminess. A light Pinot Noir also works well, providing red fruit accents without overpowering.

Non-alcoholic options include apple cider or pear juice, which highlight its fruity undertones. Dark roasted coffee from Belgian blends enhances its nutty characteristics. Traditionalists often enjoy it with the same beer used in its washing process. This creates a harmonious tasting experience. Sparkling wines like Champagne or Crémant cut through its richness with refreshing acidity.

Suitable Fruit and Vegetables

Fresh apples and pears provide a crisp, sweet contrast to Brusselae Kaas’s savory depth. Their juiciness cleanses the palate between bites. Grapes, particularly green varieties, offer a mild acidity that balances its richness. Figs and dates contribute caramel-like sweetness, enhancing its malty beer notes. These fruits work well in cheese plates or salads.

Vegetables like Belgian endive add a bitter counterpoint that highlights its complexity. Roasted root vegetables, such as carrots or parsnips, bring out its earthy side. Walnuts and hazelnuts complement its texture and nutty flavors. Fresh celery sticks provide a crunchy, refreshing element. Incorporate these into dishes or serve them raw alongside the cheese.

Suitable Meat and Fish dishes

Brusselae Kaas melts beautifully over grilled beef burgers, adding a Belgian twist. It also enhances classic croque-monsieur sandwiches with its creamy texture. Shaved over a steak salad, it introduces richness and depth. Incorporate it into a savory tart with smoked ham for a hearty meal. Its flavor stands up well to robust meat dishes.

For fish, try pairing it with smoked salmon on rye bread. The cheese’s creaminess balances the salmon’s oiliness. It works well in seafood gratins, especially with cod or haddock. Avoid pairing with delicate white fish, as it may overpower them. Instead, focus on stronger flavored seafood like trout or mackerel.

Presentation

Remove Brusselae Kaas from the refrigerator one hour before serving. This allows it to reach its ideal temperature of 18-20°C. Serve it on a wooden board or slate plate to enhance its rustic appeal. Arrange whole wedges or pre-sliced portions for easy access. Include a separate knife for cutting and spreading.

Use cheese knives with a forked tip for stable slicing. Provide small plates and napkins for guests. Garnish the board with suggested pairings like nuts and fruits. Ensure the cheese remains at room temperature throughout serving. This maximizes its aroma and flavor release.

Recipe Ideas

Brusselae Kaas and Endive Gratin

This gratin combines Belgium’s iconic endive with its famous cheese. The bitterness of endive contrasts with the richness of Brusselae Kaas. It makes an excellent side dish for roasted meats or a vegetarian main. The recipe serves four people and takes about 45 minutes to prepare. You can prepare it in advance and bake it just before serving.

Use fresh, firm heads of Belgian endive for best results. The cheese should be grated just before use to maintain its texture. This dish pairs wonderfully with a crisp Belgian beer. It embodies the comfort food tradition of Brussels’ home cooking. Your guests will appreciate its creamy, savory goodness.

• 4 heads Belgian endive
• 200g Brusselae Kaas, grated
• 200ml heavy cream
• 50g butter
• 50g all-purpose flour
• 200ml milk
• Nutmeg, salt, pepper to taste
• 50g breadcrumbs

1. Preheat oven to 180°C. Halve endive lengthwise and blanch in boiling water for 5 minutes. Drain well.
2. Melt butter in a pan, whisk in flour to make a roux. Cook for 2 minutes.
3. Gradually add milk and cream, stirring until smooth. Season with nutmeg, salt, and pepper.
4. Arrange endive in a baking dish. Pour sauce over and top with grated cheese and breadcrumbs.
5. Bake for 25-30 minutes until golden and bubbly. Serve immediately.

Beer and Brusselae Kaas Soup

This hearty soup celebrates Belgium’s twin passions: cheese and beer. It uses the same ale that washes the rind of Brusselae Kaas. The result is a deeply flavorful, comforting dish perfect for cold days. It serves six as a starter or four as a main course. Prepare it in one pot for easy cleanup.

Choose a Belgian blonde ale for authenticity and balanced bitterness. The cheese melts smoothly into the soup, creating a velvety texture. Serve it with crusty bread for dipping. This recipe highlights the versatility of Brusselae Kaas in cooked dishes. It is a crowd-pleaser at any gathering.

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 50g butter
• 50g all-purpose flour
• 500ml Belgian blonde ale
• 500ml vegetable stock
• 300g Brusselae Kaas, cubed
• 200ml heavy cream
• Salt, pepper, chopped chives to garnish

1. Melt butter in a large pot. Sauté onion and garlic until soft.
2. Stir in flour and cook for 1 minute. Gradually add ale and stock, whisking constantly.
3. Simmer for 15 minutes. Add cheese and stir until melted.
4. Blend soup until smooth with an immersion blender.
5. Stir in cream and heat through. Season and garnish with chives.

Similar Cheeses and Alternatives

If you enjoy Brusselae Kaas, consider trying Belgian Mimolette, which also features a beer-washed rind. Mimolette has a firmer texture and more intense orange color. Another alternative is French Maroilles, a pungent washed-rind cheese with similar brewing influences. Dutch Gouda aged with mustard seeds offers comparable nutty and savory notes. These cheeses share the rich, robust character of Brusselae Kaas.

For a local alternative, seek out Passendale cheese, another Belgian semi-hard variety. It has a milder flavor but similar creamy texture. Swiss Appenzeller provides a different herbal profile due to its cider wash. English Derby Sage cheese offers an herbal infusion like some Brusselae varieties. Each of these cheeses can substitute well in recipes or on cheese boards.