Maredsous Cheese from Belgium – A Guide

Maredsous is a classic Belgian monastery cheese known for its creamy, semi-soft texture and mild, slightly nutty flavour. Produced by the monks of the Maredsous Abbey or under their licence, this cheese is a staple on gourmet platters across Europe. Its distinctive orange rind and smooth, pale yellow interior make it instantly recognisable to cheese aficionados.

Distinctive Features

Maredsous cheese typically comes in a wheel shape weighing about 1.5 kilograms. It has a smooth, firm, and slightly elastic pale yellow paste. The cheese is coated with a distinctive orange-coloured, washed rind that is edible but often removed due to its strong flavour.

The texture is consistently creamy and supple, offering a gentle resistance to the knife. Its aroma is mild and pleasantly lactic with subtle earthy notes from the rind washing process. The flavour profile is notably mild, buttery, and slightly nutty, with a clean, tangy finish that lingers pleasantly on the palate.

Cheese Varieties

The primary variety of Maredsous is the classic semi-soft version aged for about four weeks. Some producers also offer a Maredsous variety that is aged longer, around eight to ten weeks, for a more pronounced flavour and firmer texture. This older version develops deeper nutty and savoury notes while retaining its characteristic creaminess.

Another less common variety includes Maredsous made with added herbs or spices, though this is not traditional. The core production remains faithful to the original monastic recipe, ensuring consistency. All varieties maintain the same fundamental production method and milk quality, guaranteeing their esteemed reputation.

History and Traditions

Maredsous cheese originates from the Benedictine Abbey of Maredsous in the Namur province of Belgium. The monks began producing this cheese in the 19th century, following traditional monastic cheesemaking practices. The region is also famous for its Trappist beers, artisanal breads, and lush pastoral landscapes that support dairy farming.

The cheese was initially made for the monastic community and local consumption. Over time, its popularity grew, leading to licensed production to meet demand while maintaining quality. The abbey itself remains a cultural and spiritual centre, and the cheese is a symbol of its self-sufficiency and dedication to craftsmanship.

Production Process

Maredsous production starts with pasteurised cow’s milk sourced from local farms. The milk is warmed and mixed with rennet and starter cultures to initiate coagulation. The resulting curd is cut into small pieces and gently stirred to release whey.

The curds are then moulded into wheels and pressed to achieve the desired density. After pressing, the cheeses are brined for several hours to develop flavour and form a rind. They are then transferred to ageing cellars where they are regularly washed with a brine solution, encouraging the growth of the characteristic orange Brevibacterium linens rind.

Wine or Beverage Pairings

Maredsous pairs beautifully with a Belgian Tripel or Dubbel beer, which complement its creamy texture and mild tang. The effervescence and maltiness of these beers cut through the richness of the cheese. A Belgian blonde ale also works well, enhancing its nutty undertones.

For wine lovers, a crisp, dry white wine like a Chardonnay or Pinot Gris provides a refreshing contrast. Light-bodied red wines such as Pinot Noir can also pair nicely without overwhelming the cheese’s delicate flavour. Non-alcoholic options include apple cider or a sparkling water with a squeeze of lemon.

Suitable Fruit and Vegetables

Fresh apples and pears are excellent companions to Maredsous, their crisp sweetness balancing its creamy saltiness. Grapes, both green and red, add a juicy, refreshing element that cleanses the palate. Dried fruits like apricots or figs provide a chewy, concentrated sweetness that contrasts with the cheese’s texture.

For vegetables, consider serving cornichons or pickled onions for a sharp, acidic bite. Fresh celery sticks or endive leaves offer a crunchy, bitter counterpoint. Roasted bell peppers or marinated artichokes can also complement its mild, buttery character.

Suitable Meat and Fish dishes

Maredsous melts beautifully, making it ideal for topping burgers or grilled chicken breasts. Its mild flavour enhances rather than overpowers delicate proteins like poached fish or seared scallops. It can be grated over pasta dishes with prosciutto or incorporated into a creamy sauce for baked ham.

Thinly sliced Maredsous can be layered in sandwiches with roast beef or turkey. It also works well in quiches or tarts with smoked salmon and fresh dill. For a heartier meal, try it melted over a steak or mixed into a potato gratin with chunks of cooked sausage.

Questions and answers

Presentation

Remove Maredsous from the refrigerator at least one hour before serving to allow it to reach room temperature. This enhances its aroma and softens its texture, making it creamier and more flavourful. Serve it on a wooden board or a slate platter to showcase its rustic appearance.

Arrange whole wedges or slices alongside accompaniments like crackers, bread, and fruits. Use a sharp cheese knife for slicing and a separate knife for spreading if the cheese is very soft. Provide small forks or picks for guests to serve themselves without handling the cheese directly.

Recipe Ideas

Maredsous and Leek Quiche

This quiche combines the creamy meltability of Maredsous with the mild sweetness of sautéed leeks. It makes for an elegant brunch or light dinner option that is both satisfying and sophisticated. The cheese blends seamlessly into the custard, providing a rich, savoury depth.

You can prepare the quiche a day in advance and reheat it gently before serving. Serve it with a simple green salad dressed with a tangy vinaigrette. This dish highlights the versatility of Maredsous beyond the cheese board.

• 1 pre-made shortcrust pastry sheet
• 200g Maredsous cheese, cubed
• 2 medium leeks, thinly sliced
• 3 large eggs
• 200ml cream
• 50ml milk
• Salt and pepper to taste
• 1 tbsp butter

1. Preheat oven to 180°C. Roll out pastry and line a tart tin. Blind bake for 15 minutes.
2. Sauté leeks in butter until soft. Let cool.
3. Whisk eggs, cream, milk, salt, and pepper together.
4. Spread leeks and cheese cubes over pastry base. Pour egg mixture over.
5. Bake for 30-35 minutes until set and golden. Cool slightly before serving.

Maredsous Beer Fondue

This fondue is a Belgian twist on the classic, using Maredsous and local beer for an authentic flavour. It is perfect for social gatherings, encouraging guests to dip and share. The cheese melts smoothly into the beer, creating a cohesive, velvety dip.

Choose a Belgian blonde or amber ale to complement the cheese’s nuttiness. Serve with an assortment of breads, vegetables, and cured meats for dipping. This recipe brings the communal spirit of Belgian dining to your table.

• 400g Maredsous cheese, grated
• 200ml Belgian blonde beer
• 1 clove garlic, halved
• 1 tbsp cornflour
• 1 tbsp lemon juice
• Freshly ground black pepper
• Pinch of nutmeg

1. Rub the inside of a fondue pot with the garlic clove.
2. Pour in beer and heat gently until nearly simmering.
3. Toss grated cheese with cornflour. Gradually add to beer, stirring constantly.
4. Stir in lemon juice, pepper, and nutmeg. Keep warm over a low flame.
5. Serve immediately with dipping accompaniments.

Similar Cheeses and Alternatives

If you enjoy Maredsous, you might also appreciate other semi-soft, washed-rind cheeses like Port Salut from France or Saint-Paulin. These cheeses share a similar creamy texture and mild, approachable flavour profile. They are also made from pasteurised cow’s milk and undergo a similar washing process during ageing.

Another excellent alternative is Bel Paese from Italy, which offers a comparable buttery softness and mild taste. For a slightly stronger option, try Esrom from Denmark, which has a more pungent aroma but a similarly supple paste. These cheeses can often be used interchangeably in recipes that call for Maredsous.