Passendale Cheese from Belgium – A Taste of Tradition

Passendale is a celebrated Belgian cheese known for its creamy texture and mild, nutty flavour. Originating from the Flanders region, this semi-hard cheese is crafted from pasteurised cow’s milk and aged for several weeks. It is a versatile table cheese, perfect for both cooking and direct consumption, and holds a special place in Belgium’s rich dairy tradition.

Distinctive Features

Passendale cheese typically comes in medium-sized wheels weighing around 2 kilograms. Its rind is natural, thin, and pale yellow to light brown in colour. The interior paste is smooth, supple, and ivory-yellow, with a closed texture and very few small, scattered eyes.

The cheese has a semi-hard consistency and a notably creamy mouthfeel. It contains about 45% fat in dry matter, contributing to its rich yet balanced profile. Its aroma is mild and milky, with subtle hints of fresh butter and toasted nuts.

Cheese Varieties

Classic Passendale is the most common variety, aged for about 4 to 6 weeks. It is known for its mild, approachable character and creamy texture. Some producers also offer a longer-aged version, which develops a firmer texture and more pronounced flavours.

Another variety includes Passendale with added herbs or spices, though this is less traditional. The core identity of the cheese remains consistent across producers, focusing on its signature smoothness and gentle nuttiness.

History and Traditions

Passendale cheese takes its name from the village of Passendale in West Flanders, a region deeply affected by World War I. Its production is part of a broader Belgian tradition of crafting high-quality, farmstead cheeses. The area is also famous for its beer, and the cheese often reflects this cultural connection.

The cheese was developed in the 20th century, gaining popularity for its mild taste and versatility. It is often enjoyed as part of a traditional Belgian breakfast or as a snack with locally brewed ale. While not a PDO cheese, it holds a strong regional identity and is a source of local pride.

Production Process

Passendale is made from pasteurised cow’s milk, which is warmed and inoculated with starter cultures. Rennet is added to coagulate the milk, forming a firm curd. The curd is then cut into small pieces and gently stirred to release whey.

The curds are moulded and pressed to form the characteristic wheel shape. After pressing, the cheeses are brined for several hours to develop the rind and enhance flavour. They are then transferred to ageing cellars, where they mature for 4 to 8 weeks at controlled temperature and humidity.

Wine or Beverage Pairings

Passendale pairs beautifully with a variety of Belgian beers, particularly blond ales and tripels. The beer’s carbonation and hop bitterness contrast the cheese’s creaminess. Local West Flanders brews are an especially authentic match.

For wine lovers, a crisp white like Chardonnay or Pinot Blanc complements its mild nuttiness. Light reds such as Beaujolais or Pinot Noir also work well. Non-alcoholic options include apple cider or sparkling water with a squeeze of lemon.

Suitable Fruit and Vegetables

Fresh apples and pears are excellent companions for Passendale, their sweetness balancing its creamy saltiness. Grapes and figs also pair wonderfully, adding a juicy, fragrant element. These fruits enhance the cheese’s mild character without overwhelming it.

For vegetables, try serving it with crisp celery sticks or endive leaves. Lightly roasted peppers or cherry tomatoes add a subtle acidity. A simple green salad with a vinaigrette dressing makes a refreshing accompaniment.

Suitable Meat and Fish Dishes

Passendale melts beautifully, making it ideal for grilled ham and cheese sandwiches or croque-monsieur. It can also be grated over pasta dishes with prosciutto or smoked chicken. Its mild flavour doesn’t overpower delicate meats.

For fish, try incorporating it into a creamy sauce for baked cod or salmon. It works well in a tuna melt or as a topping for fish gratin. Avoid pairing it with very strong-flavoured or spicy meats, which could dominate its subtle taste.

Presentation

Remove Passendale from the refrigerator at least 30 minutes before serving. This allows it to reach the ideal temperature of around 18°C, where its flavours and aromas are most pronounced. Serve it on a wooden board or a simple ceramic plate.

Arrange the cheese in wedges or slices, ensuring each piece includes some of the rind. Provide a cheese knife for serving and individual knives or forks for guests. Accompany with bread, crackers, and chosen pairings like fruit or nuts for a balanced presentation.

Recipe Ideas

Passendale and Leek Quiche

This quiche highlights the melting qualities of Passendale cheese. The mild, creamy cheese pairs perfectly with the sweetness of sautéed leeks. It is an excellent dish for brunch, lunch, or a light dinner.

The recipe is straightforward and yields a satisfying, flavourful result. You can prepare it in advance and serve it warm or at room temperature. It appeals to both casual family meals and more formal gatherings.

• 1 sheet shortcrust pastry
• 2 medium leeks, thinly sliced
• 150g Passendale cheese, grated
• 3 large eggs
• 200ml cream
• Salt and pepper to taste
• 1 tbsp butter

1. Preheat oven to 180°C. Line a tart tin with the pastry and blind bake for 15 minutes.
2. Sauté leeks in butter until soft. Let cool slightly.
3. Whisk eggs with cream, salt, and pepper. Stir in grated cheese and leeks.
4. Pour mixture into the pastry case. Bake for 30-35 minutes until set and golden.
5. Let rest for 10 minutes before serving.

Belgian Beer and Passendale Dip

This warm dip combines Passendale with Belgian beer for a truly local flavour experience. It is perfect for sharing with friends, served with crusty bread or vegetable sticks. The cheese melts smoothly into the beer, creating a rich, savoury dip.

Choose a Belgian blonde ale for the best results. The dip can be prepared in just minutes and kept warm in a small fondue pot or slow cooker. It is a crowd-pleaser for parties and casual get-togethers.

• 200g Passendale cheese, grated
• 100ml Belgian blonde ale
• 100ml cream
• 1 tsp Dijon mustard
• 1 small clove garlic, minced
• Black pepper to taste
• Chopped chives for garnish

1. In a saucepan, warm the beer over medium heat. Do not boil.
2. Reduce heat to low and gradually add the grated cheese, stirring constantly.
3. Once the cheese is melted, stir in the cream, mustard, and garlic.
4. Heat gently until the mixture is smooth and combined. Season with pepper.
5. Transfer to a serving bowl, garnish with chives, and serve immediately.

Similar Cheeses and Alternatives

If you enjoy Passendale, you might also appreciate other semi-hard, mild cheeses like Maasdam or young Gouda. Maasdam, from the Netherlands, has a similar creamy texture and nutty flavour, often with larger holes. Young Gouda offers a comparable mildness and smoothness, making it a versatile alternative.

Within Belgium, consider trying similar cheeses like Remoudou or Orval. These share a cultural background and are often enjoyed with beer. For a slightly stronger option, a medium-aged Edam or a mild Fontina could also serve as good substitutes in recipes or on a cheese board.