Distinctive Features
Brusselse Kaas typically forms a medium-sized wheel weighing around 2 kilograms. It boasts a sticky, moist, orange-red rind resulting from repeated washings with brine or beer during aging. The paste is semi-soft, pale yellow in color, and becomes increasingly supple and creamy as it matures.
Its texture is smooth and slightly yielding to the touch, with no eyes or holes. The cheese has a high moisture content, contributing to its lush mouthfeel. A pronounced, farmyard aroma announces its presence, followed by a rich, savory, and slightly salty taste with a long, umami finish.
Cheese Varieties
Traditional Brusselse Kaas uses raw cow’s milk and ages for a minimum of six weeks. Some modern producers create a version with pasteurized milk to meet specific export regulations. This variation often has a slightly milder flavor but retains the characteristic creamy texture.
Another variety involves washing the rind with local Belgian beers instead of a standard brine solution. This practice imparts unique malty or hoppy notes to the rind and subtly influences the cheese’s final flavor profile. These beer-washed versions are particularly popular in artisanal markets and specialty shops.
History and Traditions
Brusselse Kaas originates from the farms surrounding Brussels, Belgium’s capital region. It emerged from a tradition of monastery cheesemaking, where monks utilized surplus milk to create sustaining, long-lasting foods. The practice of washing the rind developed as a method to preserve the cheese and encourage the growth of beneficial bacteria.
The Brussels-Capital Region is also famous for its stoofvlees (beef stew), frites, and a wide array of artisanal beers. The cheese became a local staple, often enjoyed in pubs with a glass of ale. It is a central component of a classic Belgian cheese board, celebrating the region’s rich dairy heritage.
Production Process
Producers start with fresh, whole cow’s milk, which is gently warmed and inoculated with starter cultures. Rennet is added to coagulate the milk into a solid curd. The curd is then cut into small pieces to release the whey.
The curds are hand-scooped into molds and lightly pressed to form the characteristic wheel shape. After unmolding, the cheeses are brined for several hours to form a rind and enhance salinity. The aging process takes place in humid cellars, where affineurs regularly wash the rinds with a brine solution for at least six weeks.
Wine or Beverage Pairings
A robust Belgian Trappist ale, such as a Dubbel or a Tripel, is the classic regional pairing for Brusselse Kaas. The beer’s carbonation and maltiness cut through the cheese’s richness beautifully. A Belgian Gueuze, with its sharp acidity, also provides a refreshing contrast to the savory notes.
For wine lovers, a full-bodied white like an oaked Chardonnay or an Alsatian Pinot Gris stands up well to its intensity. A fruity, low-tannin red wine such as a Beaujolais Villages can also be a successful match. Avoid highly tannic reds, as they can clash with the cheese’s pungent flavors.
Suitable Fruit and Vegetables
Firm, slightly tart apples and ripe pears provide a crisp, sweet counterpoint to the cheese’s savoriness. Their juicy texture cleanses the palate between bites. Figs, both fresh and dried, offer a honeyed sweetness that complements the umami depth of Brusselse Kaas.
Cornichons and pickled onions introduce a sharp, vinegary element that highlights the cheese’s complexity. Walnuts and hazelnuts add a crunchy texture and a nutty flavor that pairs exceptionally well. A small side of bitter greens, like radicchio or endive, can provide a refreshing, bitter contrast.
Suitable Meat and Fish dishes
Brusselse Kaas melts superbly, making it an ideal topping for a classic Belgian beef burger. It also works wonderfully grated over a rich, beer-based beef stew (stoofvlees). The cheese adds a deep, savory layer to these hearty meat dishes.
For a simpler pairing, serve it alongside thinly sliced cured meats like jambon d’Ardenne or salami. Its strong flavor can stand up to smoked fish, such as mackerel or trout. Avoid pairing it with delicate white fish, as the cheese will overpower their subtle taste.
Presentation
Remove Brusselse Kaas from the refrigerator at least one hour before serving. This allows it to reach the ideal serving temperature of 18 to 20 degrees Celsius. At this temperature, its aroma and flavors are fully expressed, and the texture becomes perfectly creamy.
Present the whole wheel or a large wedge on a wooden board or slate plate to showcase its rustic appearance. Use a separate cheese knife to prevent the strong flavors from transferring to other cheeses. Provide small knives for guests to spread the creamy cheese onto bread or crackers.
Recipe Ideas
Brusselse Kaas and Beer Soup
This rich, comforting soup is a hallmark of Belgian bistro cuisine. It combines the depth of Brusselse Kaas with the malty character of a dark Belgian ale. The result is a velvety, complex soup perfect for a cold evening.
The cheese melts smoothly into the broth, creating a luxurious texture without becoming stringy. A touch of mustard and a hint of thyme enhance the savory notes of the dish. Serve it with thick, crusty bread for dipping.
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 50 g butter
- 50 g all-purpose flour
- 500 ml dark Belgian ale
- 500 ml vegetable stock
- 200 g Brusselse Kaas, rind removed, cubed
- 100 ml double cream
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until soft and translucent.
- Stir in the flour and cook for two minutes to form a roux.
- Gradually whisk in the beer and vegetable stock, ensuring no lumps form.
- Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
- Reduce the heat to low and add the cubed cheese, stirring until completely melted.
- Stir in the double cream, mustard, and thyme. Season with salt and pepper.
- Heat through gently without boiling. Serve immediately in warm bowls.
Traditional Belgian Cheese Croquettes
These crispy fried croquettes are a beloved Belgian snack often found in cafes. They feature a creamy, molten center of Brusselse Kaas encased in a golden, breadcrumb coating. They are irresistible as an appetizer or a indulgent treat.
The strong flavor of the cheese is perfectly suited for frying, as it holds its own against the rich preparation. Preparing a thick béchamel base is key to achieving the right creamy texture inside. Serve them hot with a simple dipping sauce.
- 60 g butter
- 80 g all-purpose flour
- 250 ml whole milk
- 200 g Brusselse Kaas, rind removed, finely grated
- Pinch of nutmeg
- Salt and white pepper to taste
- 2 eggs, beaten
- 100 g breadcrumbs
- Vegetable oil for frying
- Melt the butter in a saucepan. Stir in the flour and cook for two minutes to make a roux.
- Gradually whisk in the milk until you have a thick, smooth béchamel sauce.
- Remove from heat and stir in the grated cheese, nutmeg, salt, and pepper.
- Spread the mixture onto a tray, cover with cling film, and chill for at least 4 hours until firm.
- Shape the chilled mixture into small cylinders or balls.
- Coat each croquette in flour, then dip in beaten egg, and finally roll in breadcrumbs.
- Heat oil to 180 degrees Celsius and fry the croquettes in batches until golden brown. Drain on paper towels and serve immediately.
Similar Cheeses and Alternatives
Herve PDO is the most famous Belgian washed-rind cheese and a close relative to Brusselse Kaas. It shares a similar pungent aroma, creamy texture, and beer-washing tradition. Limburger cheese, particularly from Germany, offers a comparable intensity and sticky rind, though it is often even stronger. For a slightly milder option, consider French Pont-l’Évêque, which has a similar square shape and washed-rind character but a more buttery flavor. Italian Taleggio provides a good alternative with its own fruity tang and soft, edible rind. These cheeses all belong to the same family of aromatic, surface-ripened dairy products that delight adventurous palates.