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Distinctive Features
Plateau de Moine is instantly recognizable by its unique square format, typically weighing between 1.5 to 2 kilograms. The rind is thin, natural, and ochre-coloured, often bearing the marks of the traditional cloth used during its maturation. Its interior paste is a pale ivory yellow, firm yet yielding to the touch. The texture is smooth and slightly elastic, offering a clean break without being crumbly.
This cheese has a relatively high humidity content, contributing to its moist and creamy mouthfeel. It is made from thermised cow’s milk, which gives it a gentle, approachable character. The flavour is predominantly mild and lactic, with a delightful buttery richness that lingers on the palate. Hints of fresh grass and toasted nuts develop as the cheese warms to room temperature, revealing its complexity.
Cheese Varieties
The classic Plateau de Moine is the most common variety, aged for a minimum of five weeks. Some affineurs produce an older version, aged for three months or more, which develops a stronger, more piquant flavour and a firmer texture. Another variety incorporates local herbs or spices into the curd, such as nettles or juniper berries, adding a regional botanical note. These variations are still relatively rare and are often produced in very small batches by dedicated farmhouse producers.
There is no significant production of a smoked version of Plateau de Moine, as this would conflict with its delicate flavour profile. The cheese is not typically produced with different types of milk, remaining a pure cow’s milk product that reflects its specific terroir. Its PGI status helps protect its traditional production methods and limits significant deviations from the original recipe. This ensures that the character of the Plateau de Moine remains consistent and true to its origins.
History and Traditions
Plateau de Moine originates from the High Fens (Hautes Fagnes) plateau in eastern Belgium, a region known for its harsh climate and rugged beauty. The cheese’s history is deeply intertwined with the monastic and farming traditions of the Ardennes. Local monks and farmers developed this cheese as a way to preserve the rich milk from their herds during the abundant summer months. Its square shape was practical, allowing for efficient storage and transportation in the region’s demanding environment.
The Ardennes region is also famous for its charcuterie, particularly the renowned Ardennes ham, and robust Trappist beers. The production of Plateau de Moine is a celebration of this pastoral heritage. While not made in monasteries today, many producers uphold the artisanal, small-batch methods that define its character. The cheese is a staple on local platters and is often enjoyed during community festivals and family gatherings, symbolizing the resilience and flavour of the region.
Production Process
The production of Plateau de Moine begins with high-quality, thermised cow’s milk from local breeds. Thermisation involves heating the milk to a lower temperature than pasteurisation, around 60°C for a short time, to preserve more of the milk’s native flavours. Rennet is added to coagulate the milk, forming a firm curd. The curd is then cut into small rice-sized grains to expel whey and achieve the desired moisture content.
The curds are hooped into square moulds, which give the cheese its signature shape, and pressed for several hours. After pressing, the cheeses are brined in a saltwater solution to form the rind and enhance preservation. They are then transferred to ageing cellars for a minimum of five weeks. During this ageing period, the cheeses are regularly turned and washed with a brine solution, which encourages the development of the thin, natural rind and the cheese’s mild, savoury flavour.
Wine or Beverage Pairings
Plateau de Moine pairs beautifully with a range of beverages that complement its mild, buttery character. A classic regional pairing is with a Belgian Blond ale or a Tripel, such as those from Chimay or Orval. The beer’s carbonation and spicy, fruity notes cut through the cheese’s richness. A dry cider from the Meuse Valley also provides a refreshing, acidic contrast that highlights the cheese’s creamy texture.
For wine lovers, a white Burgundy like a Meursault or a Puligny-Montrachet offers a wonderful harmony. These wines have enough body and oak influence to stand up to the cheese without overpowering it. An off-dry Riesling from Alsace or Germany can also be a superb match, its slight sweetness playing against the savoury notes. For a non-alcoholic option, a sparkling apple juice or a lightly oaked Chardonnay grape juice mirrors the pairing principles of the alcoholic versions.
Suitable Fruit and Vegetables
Fresh, crisp apples and pears are excellent companions for Plateau de Moine. Their juicy sweetness and slight acidity provide a perfect counterpoint to the cheese’s creamy, savoury profile. A handful of walnuts or hazelnuts accentuates the nutty undertones already present in the cheese. Fresh figs, when in season, offer a luscious, jammy quality that melds wonderfully with its buttery texture.
For vegetables, consider lightly pickled options like cornichons or pearl onions. Their sharp, vinegary tang cleanses the palate between bites of the rich cheese. Roasted red peppers or grilled courgette bring a smoky, sweet element that complements the cheese’s mildness. A simple green salad with a sharp vinaigrette can also serve as a refreshing base on a cheese plate featuring Plateau de Moine.
Suitable Meat and Fish dishes
Plateau de Moine is a versatile cheese that works well in cooked dishes. It melts beautifully, making it ideal for a sophisticated Croque Monsieur or a rich cheese sauce for cauliflower gratin. Thin slices can be layered into a classic Belgian endive and ham gratin, where its mild flavour allows the other ingredients to shine. It can also be cubed and added to a salad containing smoked chicken or turkey for a protein-packed lunch.
For a more direct pairing, serve it alongside thinly sliced Ardennes ham or other dry-cured meats. The saltiness of the ham contrasts nicely with the cheese’s creaminess. It is not typically paired with strong, oily fish, as this can overwhelm its delicate nature. However, it can be used in a creamy pasta sauce with smoked salmon, where its melting qualities and mild taste provide a luxurious background for the fish.
Presentation
Remove Plateau de Moine from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18-20°C, where its flavours and aromas are most pronounced. Present the cheese on a wooden board or a slate platter to complement its rustic, artisanal character. Arrange the cheese whole or pre-sliced into thick fingers or triangles to showcase its square shape and pale interior.
Use a sharp cheese knife or a wire cutter for clean slices that maintain the cheese’s integrity. Provide a separate knife for guests to use. Accompany the cheese with its suggested pairings, such as bread, fruit, and nuts, arranged neatly around it. Ensure the platter is not overcrowded, allowing each element room to be appreciated. The goal is a presentation that is both inviting and respectful of the cheese’s quality.
Recipe Ideas
Ardennes Cheese and Ham Toasties
This recipe elevates the simple grilled cheese sandwich by using premium Belgian ingredients. The mild, melting quality of Plateau de Moine is perfect here, providing a creamy base for the salty, robust Ardennes ham. It is a quick and satisfying lunch or dinner that showcases the cheese’s versatility. The combination is a classic in its region of origin for good reason.
Using good quality, thick-sliced bread is crucial to prevent sogginess. Buttering the outside of the bread ensures a crisp, golden-brown finish. This dish is best served immediately, straight from the pan, while the cheese is gloriously molten. A simple green salad on the side makes it a complete meal.
- 8 slices of rustic sourdough bread
- 300g Plateau de Moine cheese, grated
- 12 thin slices of Ardennes ham
- Butter, softened, for spreading
- Dijon mustard (optional)
- Spread one side of each bread slice with softened butter.
- Place four slices, buttered side down, on a work surface. If using, spread a thin layer of mustard on the unbuttered side.
- Divide half the grated cheese among the four slices. Top each with three slices of ham, then the remaining cheese.
- Place the remaining bread slices on top, buttered side up.
- Heat a large frying pan or griddle over medium heat. Cook the sandwiches for 3-4 minutes per side, until golden brown and the cheese has melted.
- Slice in half and serve immediately.
Plateau de Moine and Leek Quiche
This quiche is an elegant yet simple dish perfect for a brunch or light supper. The gentle flavour of the leeks allows the buttery notes of the Plateau de Moine to be the star of the show. Its excellent melting properties ensure a smooth, creamy filling that sets perfectly. This recipe is a wonderful way to enjoy the cheese in a baked format.
Blind baking the pastry case first prevents a soggy bottom. Allowing the filling ingredients to cool slightly before adding the eggs prevents the eggs from curdling. Let the quiche rest for at least 10 minutes after baking to make it easier to slice. Serve it warm or at room temperature for the best texture and flavour.
- 1 sheet of shortcrust pastry
- 2 large leeks, white and light green parts only, thinly sliced
- 2 tablespoons butter
- 200g Plateau de Moine, grated
- 3 large eggs
- 250ml double cream
- Salt, white pepper, and a pinch of nutmeg
- Preheat oven to 190°C (170°C fan). Line a 23cm tart tin with the pastry. Prick the base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes. Remove beans and paper and bake for another 5 minutes until pale golden. Set aside.
- Reduce oven to 180°C (160°C fan). Melt butter in a pan over low heat. Add leeks and cook gently for 15-20 minutes until very soft but not coloured. Allow to cool slightly.
- In a jug, whisk together the eggs, cream, salt, pepper, and nutmeg.
- Spread the cooked leeks over the pastry base. Sprinkle the grated cheese evenly over the leeks.
- Pour the egg and cream mixture over the filling. Bake for 30-35 minutes until the filling is set and lightly golden.
- Allow to cool in the tin for at least 10 minutes before slicing and serving.
Similar Cheeses and Alternatives
If you enjoy Plateau de Moine, you will likely appreciate other semi-hard, square-format cheeses with a mild, buttery profile. Its closest cousin is perhaps Herve, another Belgian cheese with a stronger aroma and a more pungent flavour due to its washed rind. For a similar texture but a different flavour, consider Saint-Paulin, a French cheese known for its smooth, supple paste and mild, sweet taste. Young Gouda from Holland can also provide a comparable melting quality and mildness, though it is typically sweeter and less savoury.
For a more robust alternative from the same region, look for Remoudou, a stronger, older cheese also from the Ardennes. Internationally, a good quality Havarti from Denmark or a Fontina from Italy can serve as acceptable substitutes in cooking due to their excellent melting properties. However, the unique terroir and traditional production methods of Plateau de Moine give it a distinct character that is uniquely Belgian and worth seeking out for its authentic taste.
Plateau de Moine cheese: Questions and answers
Can I freeze Plateau de Moine cheese?
Freezing Plateau de Moine cheese is not recommended as it alters its texture, making it crumbly upon thawing. If you must freeze, wrap it tightly and use within one month for cooking purposes only. Thaw slowly in the refrigerator and expect some loss of its original supple quality.
Is Plateau de Moine cheese safe to eat if left out?
Plateau de Moine cheese can safely sit out for up to two hours at room temperature during serving. Discard if left unrefrigerated longer, as bacteria can multiply above 4°C. Always return unused portions to the refrigerator promptly to maintain freshness and safety.
Where can I buy Plateau de Moine cheese?
Look for Plateau de Moine cheese at specialty cheese shops, Belgian import stores, or well-stocked supermarkets with a cheese counter. Online cheese retailers often carry it, especially those focusing on European artisanal products. Check for the PGI label to ensure authenticity and quality.
How should I cut Plateau de Moine cheese?
Use a sharp cheese knife or wire cutter to slice Plateau de Moine cheese into thick fingers or triangles. Cutting along its natural square shape preserves portion integrity and presentation. Always use a clean knife to avoid transferring flavours and to maintain the cheese’s delicate rind and paste.
What beverages pair well with Plateau de Moine cheese?
Pair Plateau de Moine cheese with a Belgian Blond ale or a dry cider to cut through its creaminess. For wine, choose a white Burgundy or an off-dry Riesling that complements its buttery, nutty notes. Non-alcoholic options like sparkling apple juice also work well for a refreshing contrast.
How long does Plateau de Moine cheese last?
Properly stored Plateau de Moine cheese will keep for 2-3 weeks in the refrigerator. Check regularly for any unwanted mould; if surface mould appears, trim it off and rewrap the cheese. Consume opened cheese within a week for optimal flavour and texture.
What are good substitutes for Plateau de Moine cheese?
Plateau de Moine cheese if unavailable, try a mild semi-hard cheese like Saint-Nectaire or a young Tomme de Savoie. These share a similar supple texture and buttery, nutty profile that works well in recipes calling for Plateau de Moine. Avoid strongly flavoured or crumbly cheeses to maintain the intended mild, creamy character.
How do I properly serve Plateau de Moine cheese?
Remove Plateau de Moine cheese from the refrigerator at least one hour before serving to reach 18-20°C. Present it on a wooden board, cut into thick fingers or triangles to showcase its square shape. Serve with crusty bread, fresh apples, and nuts to complement its buttery, nutty flavours.
What is the best way to store Plateau de Moine cheese?
Wrap Plateau de Moine cheese in wax paper or parchment paper, then place it in a loosely sealed container in the refrigerator. Avoid airtight plastic wrap as it can trap moisture and promote mould growth. Store it in the vegetable drawer where the temperature is most consistent, ideally between 4°C and 8°C.
How should I use Plateau de Moine cheese in cooking?
Plateau de Moine cheese melts beautifully, making it ideal for grilled sandwiches, cheese sauces, and gratins. Its mild flavour complements dishes like Croque Monsieur or cauliflower bake without overpowering other ingredients. Grate or slice it before adding to hot preparations for even melting and distribution.