Passendale cheese, Semi-soft cheese in Passendale, Belgium
Passendale cheese is a semi-soft cow's milk cheese shaped like a small loaf with a brown rind dotted with white spots. Inside, the paste is golden yellow with small eyes throughout, giving it a distinctive appearance.
The Donck family started making cheese in Passendale back in 1932 and created this distinctive variety over time. Their craft became a local tradition that continues to be practiced in the village today.
The cheese reflects Belgian dairy expertise through three variations: Prelude for standard consumption, Classic with a brushed rind, and Bel Age for extended maturation.
Keep this cheese refrigerated to maintain its firm texture and mild taste throughout storage. It can be served at room temperature and remains easy to slice or spread when needed.
This cheese is made from pasteurized cow's milk and develops a sweet aroma during production that sets it apart from similar products. This scent makes it particularly pleasant when warmed slightly or spread on bread.
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