"BelgianCheese" news and stories

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.

Several months ago, Tim Bucciarelli from Formaggio Kitchen recommended that I try their new Belgian cheeses. This past weekend, to celebrate my birthday my friends and I tasted their incredibly rich and smooth Saint Maure-style goat's milk cheese with a glass of champagne. My taste buds were pleasantly aroused by the dense creamy texture and the floral and grassy aroma emanating from the paste.

In many ways, this Belgian style Saint Maure tastes closer to an authentic French Saint Maure de Touraine that you might find in France. The French Saint Maure de Touraine that are imported into the U.S. are produced more industrially - this means that it's almost impossible to find a raw milk one being imported. This Belgian Saint Maure is produced with an incredible amount of craftsmanship by Daniel Cloots at the Cooperative Gros Chêne in Maffe Belgium. Besides handcrafting this luscious goat's milk cheese, they produce a variety of sheep and cow's milk cheeses.

Saint Maure Belgique exudes a subtle yet complex flavor of fresh milk, almonds, and bright pastures. I suggest savoring it on toasted whole wheat bread with drizzled olive oil and pepper. It's also worth trying with a light vegetable preserve or mostarda, such as green tomato mostarda. Since Formaggio Kitchen is the exclusive importer of this artisanal cheese, you can only find it being sold in their locations in Cambridge, Boston, and NY. I purchased mine from Ayse Gurdal at their NY location - $25 for a 14 ounce log. It's worth every penny!