Mekkerbeck - Cheese Course

by Max Shrem, Posted Mar 31st 2009 @ 1:00PM

While this goat's milk cheese looks identical to the famous Loire valley Valencay, Mekkerbeck is a unique farmhouse goat's milk cheese handmade in Westmalle in Northern Belgium by Paul D'Haene and his wife, Veerle Minsaer. This larger format Valencay has an outstanding bright flavor that is hard to find in many of the industrialized Valencay imported from France.

You'll automatically smell the exquisite herbal and floral notes that emanate from the paste. While tasting Mekkerbeck, the thin skin of ashed rind slowly dissolves into the luscious creamy texture of this pristine white goat's-milk cheese. Both the succulent texture and complex finish produce an unforgettable and exhilarating gastronomic experience.

Mekkerbeck tastes even more exquisite during the springtime when the 200 goats are grazing on natural pasture. In a country dominated by washed-rind cow's-milk cheeses, D'Haene's passion for producing some of the finest goat's milk cheeses is truly unique. For 30 years, the couple has been perfecting their craft.

To taste this one-of-a-kind goat's milk cheese, head to Formaggio Kitchen in Cambridge, Mass., or to Formaggio Essex in New York. Formaggio is the sole purveyor of Mekkerbeck in the U.S. One piece sells for about $19. It's worth it.

Filed Under: Cheese Course, Food Politics, Ingredients, New Products
Tags: belgian cheese, BelgianCheese, cheese, cheese course, CheeseCourse, dairy, europe, goat cheese, GoatCheese, spring