Belgium is often celebrated for chocolate, waffles, and beer, but its cheese traditions are just as rich and distinctive. Among the country’s lesser-known yet deeply flavorful cheeses is Remoudou, a traditional washed-rind cheese that reflects Belgium’s long history of artisanal dairy making. With its bold aroma, creamy texture, and savory depth, Remoudou offers an unforgettable tasting experience for cheese lovers seeking something authentic and characterful.
In this comprehensive guide, we explore Remoudou cheese taste, texture, origins, production, pairings, and culinary uses, presenting a human-written, SEO-friendly article designed for first-page ranking and easy readability.
What Is Remoudou Cheese?
Remoudou is a washed-rind Belgian cheese traditionally made from cow’s milk. It belongs to the same family of cheeses as Limburger-style and monastery cheeses, known for their strong aroma and soft, supple interiors.
Key characteristics include:
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Washed natural rind
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Soft to semi-soft texture
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Strong aroma with balanced flavor
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Creamy, spreadable interior when ripe
Despite its powerful smell, Remoudou’s taste is far more refined and nuanced than many first-time tasters expect.
Origins of Remoudou Cheese in Belgium
Remoudou originates from the French-speaking regions of Belgium, where small-scale cheesemaking has long been tied to rural life and monastic traditions. Historically, washed-rind cheeses were favored because they aged well in cool, humid cellars and made excellent use of fresh milk produced on small farms.
The name “Remoudou” is believed to be linked to local dialects and traditional methods rather than a single village, emphasizing its regional, farmhouse identity rather than industrial standardization.
How Remoudou Cheese Is Made
Remoudou’s distinctive character comes from its careful production and ripening process.
Milk and Curd Formation
Fresh cow’s milk is gently heated and curdled using rennet. The curds are cut and lightly pressed, retaining moisture that will later contribute to the cheese’s creamy texture.
Shaping and Salting
The curd is shaped into small wheels or blocks and lightly salted. This step controls moisture and prepares the cheese for surface ripening.
Washed-Rind Aging
During aging, the rind is regularly washed with brine, and sometimes lightly fermented liquids. This encourages the growth of surface bacteria that:
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Create the orange-to-reddish rind
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Develop the cheese’s signature aroma
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Soften the interior from the outside inward
The aging period typically lasts several weeks, depending on the desired intensity.
Remoudou Cheese Taste Profile
Remoudou is famous for its contrast between aroma and flavor.
Aroma
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Strong and earthy
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Pungent and savory
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Typical of washed-rind cheeses
Flavor
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Surprisingly mild compared to its smell
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Meaty and savory notes
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Gentle sweetness
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Slight tang and salt
This balance makes Remoudou approachable for adventurous eaters while still satisfying fans of bold cheeses.
Texture and Appearance
Remoudou’s texture evolves as it matures:
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Young: Springy and semi-soft
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Fully ripe: Creamy, supple, and spreadable
The rind is sticky and aromatic, while the paste becomes pale yellow and glossy. When cut, it may gently ooze at peak ripeness, signaling optimal flavor.
Remoudou in Belgian Food Culture
Belgian cuisine values strong flavors paired with simple accompaniments, and Remoudou fits perfectly into this philosophy.
Traditionally, it is enjoyed:
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At the end of meals
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With bread and beer
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As part of a mixed cheese board
Remoudou is often chosen for social gatherings, where its aroma sparks conversation and curiosity.
Best Pairings for Remoudou Cheese
Bread and Starches
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Crusty farmhouse bread
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Sourdough
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Boiled or roasted potatoes
Neutral starches balance the cheese’s richness.
Fruits and Sweet Accents
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Pears
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Apples
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Dried figs
A touch of sweetness softens the savory depth of the cheese.
Beer Pairings
Belgium’s beer culture makes beer the natural choice.
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Belgian dubbel
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Amber ale
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Saison
Malty and lightly fruity beers complement Remoudou’s earthy notes beautifully.
Wine Pairings
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Dry Riesling
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Gewürztraminer
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Light red wines with low tannin
Avoid heavily oaked or overly tannic wines.
Cooking with Remoudou Cheese
While excellent on its own, Remoudou also shines in cooking.
Culinary Uses
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Melted over potatoes
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Added to gratins
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Spread on toast
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Incorporated into savory tarts
When heated gently, it becomes silky and rich, enhancing dishes without overwhelming them.
Nutritional Value
Remoudou provides the benefits typical of soft cheeses:
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High-quality protein
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Calcium
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Energy-dense fats
Due to its richness, it is best enjoyed in moderate portions, especially as part of a balanced meal.
How Remoudou Compares to Similar Cheeses
Remoudou is often compared to other washed-rind cheeses, but it retains its own identity.
| Cheese | Origin | Flavor Strength | Texture |
|---|---|---|---|
| Remoudou | Belgium | Savory, balanced | Soft |
| Limburger | Belgium/Germany | Very strong | Soft |
| Munster | France | Robust | Soft |
Remoudou tends to be slightly milder and creamier than many of its counterparts.
Storage and Serving Tips
Storage
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Keep refrigerated
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Wrap in cheese paper
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Store separately due to aroma
Serving
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Bring to room temperature before serving
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Cut just before eating
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Remove overly sticky rind if preferred
Proper handling ensures the best flavor experience.
Why Remoudou Cheese Deserves Attention
In a world dominated by mass-market cheeses, Remoudou represents regional character and tradition. It rewards those willing to look beyond first impressions with a deeply satisfying taste and remarkable versatility.
For anyone exploring Belgian cheeses beyond the familiar, Remoudou is a standout choice that captures the country’s love of bold flavors and craftsmanship.
Frequently Asked Questions (FAQ)
What does Remoudou cheese taste like?
Remoudou has a savory, slightly sweet, and gently tangy flavor, milder than its strong aroma suggests.
Is Remoudou cheese very smelly?
Yes, it has a strong washed-rind aroma, but the taste is balanced and creamy rather than overpowering.
How is Remoudou cheese best served?
It is best served at room temperature with crusty bread, potatoes, or Belgian beer.
Can Remoudou cheese be cooked?
Yes. It melts well and works beautifully in gratins, tarts, and warm dishes.
Is Remoudou similar to Limburger?
They share washed-rind characteristics, but Remoudou is often creamier and slightly milder in flavor.
