Passendale cheese, Semi-soft cheese in Passendale, Belgium
Passendale cheese is a semi-soft cow's milk cheese from Belgium, shaped like a small round loaf with a brown rind dotted with white spots. The interior is golden yellow with small holes throughout, and the flavor is mild with a slightly sweet note.
The Donck family began making cheese in Passendale in 1932 and gradually developed this particular variety over the following years. The craft passed down through the village and became part of the local identity.
Passendale cheese comes in three versions: Prelude for everyday use, Classic with a brushed rind, and Bel Age for longer aging. Each version appeals to a different taste, showing how Belgian cheesemaking can vary within a single tradition.
This cheese should be kept refrigerated until shortly before serving to maintain its mild flavor and firm texture. Bringing it to room temperature makes it easier to slice or spread on bread.
The loaf shape of Passendale cheese was deliberately chosen to make it easier to slice than a standard round cheese. This shape is now so recognizable that it makes the cheese instantly identifiable on a shop counter.
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