Passendale cheese
| Passendale | |
|---|---|
| Other names | Passchendaele |
| Country of origin | Belgium |
| Region, town | Passendale |
| Region | West Flanders |
| Source of milk | Cows |
| Pasteurized | Yes |
| Texture | Semi-soft |
| Fat content | Classic: 29%, Prelude: 29,4% |
| Named after | Passendale |
| Related media on Commons | |
Passendale cheese, named for Passendale, the village where it originated, is one of the best-known cheeses of Belgium. Regular Passendale cheese is produced in two versions, Classic and Prelude. There is also a premium version, Passendale Bel Age.
Passendale Cheese resembles a loaf of bread, with a round shape, and a hard but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor.