Plateau de Moine Cheese: Taste and Properties from Belgium

Plateau de Moine is a celebrated semi-soft cheese from Belgium, renowned for its monastic origins and creamy, approachable character. This cheese features a distinctive washed rind and a pale, supple interior that delights palates with its balanced flavors. Gourmets value Plateau de Moine for its excellent melting properties and its role in both traditional and modern cuisine.

Distinctive Features of Plateau de Moine

Plateau de Moine typically forms wheels weighing between 1.5 and 2.5 kilograms. The rind is washed during aging, developing a sticky texture and an orange to pinkish color. The paste inside is uniform pale yellow with a smooth, semi-soft consistency that yields easily to the knife.

This cheese has a humidity level of approximately 48 to 52 percent. It contains about 45 to 50 percent fat in dry matter, contributing to its rich, buttery mouthfeel. The flavor profile is mild and slightly salty initially, with nutty and earthy notes emerging as it matures.

Cheese Varieties of Plateau de Moine

Plateau de Moine is primarily produced in its classic form, but some variations exist based on aging time. A younger version, aged for about three weeks, offers a softer texture and milder taste. An extended aging period of up to three months results in a firmer cheese with more pronounced flavors.

Certain artisanal producers create seasonal adaptations using milk from specific herds. These limited editions might incorporate herbs or spices, though they remain rare. The core characteristics of Plateau de Moine are consistently maintained across these subtle varieties.

History and Traditions of Plateau de Moine

Plateau de Moine has its roots in the monastic traditions of Belgian abbeys, particularly in the Wallonia region. Monks developed this cheese centuries ago as a means of sustenance and trade. The cheese-making knowledge was passed down through generations, preserving ancient techniques.

The region is also famous for its beers, Trappist ales, and other dairy products. Plateau de Moine is often enjoyed during local festivals and family gatherings. It symbolizes the pastoral heritage and culinary pride of rural Belgium.

Production Process and Producers

Plateau de Moine is made from pasteurized cow’s milk sourced from local Belgian farms. The milk is warmed and mixed with rennet to form curds. These curds are cut, drained, and pressed into molds before being brined and aged in humid cellars.

The aging process involves regular washing of the rind with brine or beer, which encourages the growth of beneficial bacteria. This method gives the cheese its characteristic flavor and rind appearance. Main producers include Fromagerie de l’Abbaye de Maredsous, Fromagerie du Plateau, and Laiterie des Ardennes.

Quality Labels and Certifications

As to our current knowledge, Plateau de Moine does not hold a Protected Designation of Origin (PDO) or similar European Union certification. However, it is often produced under strict artisanal guidelines that ensure high quality. Some producers may adhere to organic farming standards, though this is not universal.

Belgian quality assurance labels for dairy products sometimes apply, emphasizing traditional methods. Consumers can look for indications of farmstead production or regional authenticity on packaging. These voluntary certifications help maintain the cheese’s reputation for excellence.

Wine or Beverage Pairings

Plateau de Moine pairs beautifully with Belgian Trappist ales like Chimay or Orval. The beer’s carbonation and maltiness complement the cheese’s creamy texture. Local white wines such as Chardonnay from Wallonia also work well, enhancing its mild saltiness.

For international options, try a light red wine like Pinot Noir or a crisp cider. These beverages balance the richness without overpowering the cheese. Non-alcoholic pairings include apple juice or sparkling water with a squeeze of lemon.

Suitable Fruit and Vegetables

Fresh apples and pears are excellent companions for Plateau de Moine. Their crisp sweetness contrasts with the cheese’s savory notes. Grapes and figs also pair well, adding a juicy texture that cleanses the palate.

Vegetables like roasted bell peppers or grilled zucchini enhance the cheese’s earthy flavors. A simple salad with bitter greens such as endive or radicchio provides a refreshing counterpoint. These combinations highlight the versatility of Plateau de Moine.

Suitable Meat and Fish dishes

Plateau de Moine melts beautifully into dishes like chicken cordon bleu or ham and cheese croissants. It adds creaminess to meat-based gratins and casseroles. The cheese also complements roasted pork or beef by adding a rich layer of flavor.

For fish, try incorporating Plateau de Moine into a seafood pasta bake or stuffed salmon. Its mildness does not overpower delicate fish like cod or sole. Smoked fish pairs particularly well, creating a harmonious blend of tastes.

Presentation of Plateau de Moine

Remove Plateau de Moine from the refrigerator about one hour before serving. This allows it to reach the ideal temperature of 18 to 20°C. At this temperature, the cheese releases its full aroma and becomes perfectly spreadable.

Present Plateau de Moine on a wooden or slate cheese board. Arrange it whole or sliced into wedges for easy access. Provide a cheese knife with a sharp blade for cutting and small forks for serving.

Questions and Answers

Recipe Ideas

Plateau de Moine and Apple Salad

This salad highlights the creamy texture of Plateau de Moine with crisp apples. It makes a refreshing starter or light lunch. The combination balances sweet and savory elements perfectly.

Plateau de Moine adds a rich depth to the greens without dominating the dish. Use fresh, seasonal apples for the best flavor. This recipe serves four people and takes about 15 minutes to prepare.

• 200 grams Plateau de Moine, cubed
• 2 crisp apples, sliced
• 100 grams mixed salad greens
• 50 grams walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

1. Wash and dry the salad greens, then place them in a large bowl.
2. Add the sliced apples and cubed Plateau de Moine to the greens.
3. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently.
5. Sprinkle toasted walnuts on top before serving immediately.

Baked Plateau de Moine with Herbed Potatoes

This warm dish showcases the melting qualities of Plateau de Moine. It is ideal for a comforting family dinner. The cheese forms a golden crust that enhances the potatoes.

Plateau de Moine blends seamlessly with the herbs and potatoes. Serve it straight from the oven for maximum enjoyment. This recipe yields six portions and requires about 45 minutes of cooking time.

• 500 grams potatoes, sliced thinly
• 300 grams Plateau de Moine, grated
• 200 milliliters cream
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme
• Salt and pepper to taste
• Butter for greasing

1. Preheat the oven to 180°C and grease a baking dish with butter.
2. Layer the sliced potatoes in the dish, seasoning each layer with salt, pepper, garlic, and thyme.
3. Pour the cream evenly over the potatoes.
4. Sprinkle the grated Plateau de Moine on top.
5. Bake for 40 minutes until the cheese is bubbly and golden. Let rest for 5 minutes before serving.

Similar Cheeses and Alternatives

Plateau de Moine shares similarities with other Belgian washed-rind cheeses like Herve or Remoudou. These cheeses also feature a semi-soft texture and robust flavors from similar production methods. French alternatives include Pont-l’Évêque or Maroilles, which offer comparable creamy profiles and historical backgrounds.

For those seeking a milder option, consider Port-Salut or Saint-Paulin. These cheeses provide a gentle introduction to the washed-rind category. Each alternative brings its own regional character while echoing the comforting qualities of Plateau de Moine.