Postel Cheese from Belgium – A Trappist Treasure

Postel is a Belgian Trappist cheese with a rich, monastic heritage. This semi-hard cheese is known for its smooth texture and mild, nutty flavour. It is produced by the monks of the Abbey of Postel, continuing a centuries-old tradition of cheesemaking.

Distinctive Features of Postel

Postel cheese typically forms a wheel weighing about 2.5 kilograms. It has a pale yellow, natural rind that is sometimes coated with a light layer of wax. The paste is smooth and ivory-coloured with a few small, irregular eyes.

Its texture is firm yet supple, offering a pleasant resistance to the knife. The flavour profile is mild and buttery with subtle notes of hazelnut and fresh cream. It contains about 45% fat in dry matter, contributing to its rich mouthfeel.

Postel Cheese Varieties

The classic Postel cheese is made from pasteurised cow’s milk. It is aged for a minimum of six weeks to develop its characteristic flavour. Some variations may include longer ageing for a more pronounced taste.

While the abbey produces primarily this standard variety, occasional limited editions emerge. These might feature different ageing periods or slight alterations in the production process. However, the monks maintain strict adherence to their traditional recipe.

History and Traditions of Postel

The Norbertine monks of Postel Abbey have produced cheese since the Middle Ages. Their monastic community in the Kempen region of Belgium has always valued self-sufficiency. Cheese production provided both sustenance for the community and a source of income.

The Kempen region is known for its pastoral landscapes ideal for dairy farming. Local breweries also produce famous Belgian beers that often pair well with the cheese. The tradition of monastic cheesemaking continues today as a living heritage.

Postel Production Process

Production begins with high-quality milk from local farms. The milk is pasteurised before adding traditional rennet and starter cultures. This careful process ensures consistency while maintaining the cheese’s distinctive character.

The curds are cut, drained, and pressed into moulds to form the characteristic wheels. Salting occurs through brining, which helps form the rind and develop flavour. The cheese then ages in controlled cellars for at least six weeks.

Postel Wine or Beverage Pairings

Belgian Trappist beers make excellent pairings for Postel cheese. A blonde Tripel beer complements its nutty notes without overpowering the mild flavour. Darker Abbey beers also work well, providing a contrast to the cheese’s creaminess.

For wine pairings, choose a crisp white Burgundy or a light Pinot Noir. The acidity of these wines cuts through the richness of the cheese. Regional Belgian apple cider also makes a refreshing accompaniment.

Suitable Fruit and Vegetables with Postel

Fresh pears and apples provide a sweet contrast to Postel’s savoury notes. Their crisp texture and slight acidity cleanse the palate between bites. Ripe figs also work beautifully, offering honeyed sweetness that enhances the cheese’s nuttiness.

For vegetables, consider lightly blanched asparagus or artichoke hearts. Their earthy flavours complement rather than compete with the cheese. Toasted walnuts or hazelnuts mirror the nutty undertones in Postel.

Suitable Meat and Fish Dishes for Postel

Thinly sliced prosciutto or serrano ham pairs excellently with Postel. The saltiness of the cured meat highlights the cheese’s creamy texture. Smoked chicken or turkey also works well in sandwiches or salads.

For fish dishes, try flaked smoked salmon alongside Postel. The oiliness of the fish contrasts nicely with the firm cheese. Grilled prawns or scallops also make sophisticated pairings for more formal occasions.

Presentation of Postel

Remove Postel from refrigeration at least one hour before serving. The ideal serving temperature is 14-16°C to fully appreciate its aroma and texture. Present it on a wooden board or slate plate to showcase its natural beauty.

Arrange wedges rather than pre-sliced pieces to maintain moisture. Provide a sharp cheese knife for guests to cut their own portions. Include separate knives for other cheeses to avoid flavour transfer.

Postel Recipe Ideas

Postel and Leek Quiche

This savoury quiche makes an excellent brunch or light dinner option. The mild flavour of Postel melts beautifully into the egg custard. Leeks add a subtle onion flavour that complements rather than overwhelms the cheese.

The quiche can be served warm or at room temperature. It pairs wonderfully with a simple green salad dressed with vinaigrette. This dish showcases Postel’s melting qualities while maintaining its distinctive character.

• 250g shortcrust pastry
• 200g Postel cheese, grated
• 2 medium leeks, thinly sliced
• 3 large eggs
• 200ml cream
• 100ml milk
• Salt and pepper to taste
• Pinch of nutmeg

1. Preheat oven to 180°C. Roll out pastry and line a 23cm tart tin.
2. Blind bake for 15 minutes. Remove weights and bake 5 more minutes.
3. Sauté leeks until soft. Let cool slightly.
4. Whisk together eggs, cream, milk, and seasonings.
5. Spread leeks and cheese over pastry base. Pour egg mixture over.
6. Bake for 30-35 minutes until golden and set. Cool before serving.

Belgian Beer and Postel Soup

This rich soup combines two Belgian classics in one comforting dish. The beer adds depth while the Postel provides creamy texture. It’s perfect for chilly evenings and showcases local ingredients.

Choose a Belgian blonde ale for the best flavour balance. The soup should be gently simmered to prevent the cheese from becoming stringy. Serve with crusty bread for dipping.

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 50g butter
• 50g flour
• 500ml vegetable stock
• 250ml Belgian blonde beer
• 200g Postel cheese, grated
• 125ml cream
• Salt and pepper to taste
• Chopped chives for garnish

1. Melt butter in a pot. Cook onion and garlic until soft.
2. Stir in flour and cook for 2 minutes to make a roux.
3. Gradually whisk in stock and beer until smooth.
4. Simmer for 15 minutes, stirring occasionally.
5. Reduce heat and stir in cheese until melted.
6. Add cream and heat through without boiling. Season and serve garnished with chives.

Similar Cheeses and Alternatives to Postel

Other Belgian Trappist cheeses like Chimay or Maredsous offer similar profiles. These monastic cheeses share the tradition of abbey production and careful ageing. They provide comparable texture and flavour complexity though each has unique characteristics.

Internationally, French Tomme de Savoie or Dutch Gouda might serve as alternatives. These cheeses offer similar semi-hard textures and mild, nutty flavours. While not identical, they work well in recipes calling for Postel when the original is unavailable.