Distinctive Features
Remoudou presents a distinctive orange-brown, washed rind that is slightly sticky to the touch. Its paste is semi-soft and supple, ranging from pale yellow to a deeper golden hue. The cheese releases a profoundly pungent, farmyard aroma that belies its rich, buttery, and intensely savory flavor profile.
This cheese typically comes in small, squat wheels weighing around 200 to 500 grams. Its texture is smooth and creamy, almost spreadable when perfectly ripe. The flavor is robust and complex, with notes of earth, cellar, and a lingering, spicy finish that is both challenging and deeply rewarding.
Cheese Varieties
Traditional Remoudou is primarily produced in its classic format, with variations arising from aging time. A younger Remoudou is milder and creamier, while a more aged version develops a stronger, more complex and piquant character. Some affineurs may produce versions with additional washes or slight alterations in the aging environment.
While largely consistent, subtle differences can occur between farmstead producers. These artisanal variations depend on the specific bacterial cultures used and the micro-climates of individual aging cellars. The core identity of Remoudou, however, remains tied to its specific production method and regional origin.
History and Traditions
Remoudou’s history is deeply rooted in the Pays de Herve region of Liège province in Wallonia. Its name derives from the Walloon word “rimoudou,” meaning “to re-milk,” referencing the practice of milking the cow a second time. This second milking yields a richer, fattier milk that is essential for the cheese’s characteristic unctuousness.
The region is also famous for its fruit beers and Sirop de Liège, a thick fruit syrup. Cheese production was a vital way for farmers to preserve milk. Remoudou was traditionally made on farms and aged in humid cellars, a practice that continues with dedicated artisans today, preserving a crucial part of Belgian gastronomic heritage.
Production Process
Authentic Remoudou production begins with raw cow’s milk, specifically from the second milking of the day. This milk is naturally richer in fat and protein. The milk is gently warmed and inoculated with specific bacteria before rennet is added to form a delicate curd.
The curds are hand-ladled into molds to preserve their fragile structure. The young cheeses are then salted and transferred to aging cellars. They undergo regular washing with a brine solution, often mixed with beer or marc, which encourages the growth of the signature Brevibacterium linens, responsible for the rind and powerful aroma. The aging process lasts for a minimum of three weeks and often extends to several months.
Wine or Beverage Pairings
Remoudou demands a beverage partner that can stand up to its intensity. A robust Belgian Trappist ale, such as a Chimay Bleu or a Westmalle Dubbel, is a classic and perfect regional pairing. The malty, fruity, and slightly spicy notes of these beers complement the cheese’s pungency and cut through its richness.
For wine lovers, a full-bodied white like an oaked Chardonnay or an Alsatian Pinot Gris works well. Their weight and slight sweetness balance the salt and umami of the cheese. A bold, fruity red wine with low tannins, such as a Grenache from the Rhône Valley, can also be a successful international pairing.
Suitable Fruit and Vegetables
Firm, slightly sweet fruits provide a excellent contrast to Remoudou’s salty, savory depth. Slices of crisp pear or apple are traditional and effective choices. The fruit’s freshness and subtle sweetness cleanse the palate between bites of the powerful cheese.
For vegetables, cornichons or pickled onions offer a sharp, acidic counterpoint that highlights the cheese’s complexity. Walnuts or hazelnuts are also superb accompaniments, their crunch and earthy flavor harmonizing beautifully with the Remoudou’s profile without overpowering it.
Suitable Meat and Fish dishes
Remoudou is a fantastic cheese for elevating simple charcuterie boards. It pairs wonderfully with robust, smoked meats like Ardennes ham or saucisson sec. The smokiness of the meat interacts wonderfully with the cheese’s earthy, bacterial notes.
While not typically paired with fish, Remoudou can be used sparingly in cooking. It melts beautifully into a rich sauce for a hearty beef stew, adding a deep, umami backbone. Its strong flavor means a little goes a long way in enhancing meat-based dishes.
Presentation
Remove Remoudou from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of 18 to 20°C, where its aroma and flavors are most pronounced and its texture becomes perfectly creamy. Serve it on a wooden board or a slate plate to complement its rustic character.
Present the whole small wheel or a large wedge to showcase its rind. Provide a separate, dedicated cheese knife with a sharp blade for cutting and a spade end for spreading. Arrange accompaniments like nuts, fruit, and bread around the cheese, allowing guests to compose their own perfect bite.
Recipe Ideas
Tartine au Remoudou
This open-faced sandwich is a quintessential and simple way to enjoy Remoudou. It highlights the cheese’s melting qualities and bold flavor against the backdrop of good bread. It makes for an excellent lunch or a substantial appetizer that truly celebrates the cheese.
The key is to use a thick, rustic bread that can hold up to the strong cheese. Toasting the bread first provides a necessary textural contrast to the creamy, melted Remoudou. A drizzle of honey or a few slices of pear added after baking can introduce a delightful sweet note.
- 2 thick slices of sourdough or rye bread
- 150g Remoudou cheese, rind removed and sliced
- 1 tbsp whole grain mustard
- 2 slices of Ardennes ham or prosciutto (optional)
- Freshly ground black pepper
- 1 tsp honey or 4 thin pear slices (for garnish)
- Preheat your oven’s grill to medium-high.
- Toast the bread slices until lightly golden on both sides.
- Spread a layer of whole grain mustard on each toast.
- Arrange the sliced Remoudou evenly over the mustard.
- Place under the grill for 3-5 minutes, until the cheese is completely melted and bubbling.
- Remove from oven. Top with ham (if using), a grind of black pepper, and a final drizzle of honey or a few pear slices. Serve immediately.
Belgian Beer and Remoudou Soup
This rich, comforting soup is a ultimate homage to Belgian culinary traditions. It combines the region’s famous beer with its iconic cheese for a deeply flavorful and warming dish. It is perfect for a cold evening and showcases how Remoudou can transform a simple recipe.
The soup relies on a dark, malty Belgian ale to build a complex base. The Remoudou is stirred in at the end, melting into a velvety, creamy consistency. The result is a luxurious soup with layers of savory, cheesy, and malty notes that are uniquely satisfying.
- 50g butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 500ml dark Belgian beer (e.g., Abbey Dubbel)
- 500ml vegetable or chicken stock
- 200g Remoudou cheese, rind removed, grated
- 125ml double cream
- Salt and white pepper to taste
- Chopped chives for garnish
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
- Stir in the flour to form a roux and cook for 2 minutes, stirring constantly.
- Gradually whisk in the beer, ensuring no lumps form. Then whisk in the stock.
- Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the alcohol to cook off and the flavors to meld.
- Reduce the heat to low. Gradually add the grated Remoudou, stirring until completely melted and smooth.
- Stir in the double cream and heat through without boiling. Season with salt and white pepper.
- Ladle into bowls and garnish with a sprinkle of chopped chives. Serve immediately with crusty bread.
Similar Cheeses and Alternatives
For those who appreciate Remoudou, other pungent, washed-rind cheeses offer a similar experience. Its closest relative is Herve cheese, which shares the same regional origin but is often made with standard milk and has a slightly milder profile. French classics like Maroilles or Livarot provide a comparable intensity and creamy texture, though their flavor notes may differ due to distinct terroir and bacterial cultures. Limburger cheese is another notable alternative, famous for its even more powerful aroma and soft, spreadable paste. Explorers of strong cheeses might also enjoy Italian Taleggio, which offers a similar washed-rind experience but with a fruitier, less aggressive tang, making it a good stepping stone for those new to the category.
Remoudou cheese: Questions and answers
What are the best pairings for Remoudou cheese?
Remoudou cheese pairs excellently with robust Belgian Trappist ales or full-bodied white wines like oaked Chardonnay. For food pairings, serve it with crisp pear slices, cornichons, or walnuts to complement its intense flavor. It also works well with smoked charcuterie like Ardennes ham for a balanced tasting experience.
What are good substitutes for Remoudou cheese?
Good substitutes for Remoudou cheese include other pungent washed-rind cheeses like Herve, Maroilles, or Limburger. These alternatives share similar creamy textures and strong aromas that can stand in for Remoudou in recipes. Taleggio offers a slightly milder option with comparable melting qualities for cooking applications.
Is Remoudou cheese safe to eat for everyone?
Remoudou cheese made from raw milk may pose risks for pregnant women, young children, elderly individuals, or those with compromised immune systems. Always check the label for pasteurization status and purchase from reputable sources. If you have concerns, consult with your healthcare provider before consuming raw milk cheeses.
What is the typical shelf life of Remoudou cheese?
Properly stored Remoudou cheese typically lasts 2-3 weeks in the refrigerator, though this can vary based on its initial freshness. Always check for any signs of excessive mold beyond the natural rind, off odors, or drying out before consumption. For best quality, consume it within a week of purchase if possible.
Where can I buy authentic Remoudou cheese?
Look for Remoudou cheese at specialty cheese shops, Belgian food importers, or well-stocked cheese counters in larger supermarkets. You may also find it through online retailers that specialize in European artisan cheeses. For the most authentic experience, seek out sources that specifically mention Belgian origin or traditional production methods.
What is the correct way to cut Remoudou cheese?
Use a sharp, dedicated cheese knife to cut Remoudou cheese, slicing through its semi-soft paste and slightly sticky rind. For a small wheel, you can cut wedges from the center outward to ensure even portions. The knife’s spade end is useful for spreading the creamy cheese onto bread or crackers after cutting.
How do I properly eat Remoudou cheese?
Eat Remoudou cheese at room temperature to fully appreciate its intense aroma and creamy texture. Pair it with crisp apple or pear slices to balance its savory depth, or enjoy it with a piece of crusty bread. For a traditional experience, serve it alongside a robust Belgian Trappist ale to complement its bold character.
Does Remoudou cheese need to be cooled before serving?
Yes, you should remove Remoudou cheese from the refrigerator about one hour before serving. This allows it to reach its ideal serving temperature of 18 to 20°C, where its flavors and aroma are most pronounced. At this temperature, the texture becomes perfectly creamy and spreadable for the best eating experience.
What is the best way to store Remoudou cheese?
Store Remoudou cheese in the refrigerator, wrapped in wax or parchment paper to allow it to breathe. Place the wrapped cheese in a loosely sealed container to contain its aroma while preventing it from drying out. Check the cheese regularly and change the wrapping if it becomes damp to maintain optimal freshness.
How should I use Remoudou cheese in cooking?
Remoudou cheese melts beautifully into sauces for hearty dishes like beef stew, adding a deep umami flavor. You can also spread it on toasted rustic bread for a simple tartine, optionally topping it with ham or pear. For a traditional Belgian recipe, grate it into a beer-based soup to create a rich, creamy texture and complex taste.