| Brique Des Flandres. Photo: Max Shrem
While many French cheesemakers tend to stick to age-old techniques, numerous others break away and establish new methods. The quirky, hard-to-place Brique des Flandres is a result of an innovative process that involves a mixture of two well-established cheesemaking methods: the one that produces stinky Livarot (pronounced lee-vah-ROH) from Normandy and that of Dutch-inspired Mimolette from the Calais region.
Brique des Flandres is a raw cow's milk cheese featuring the same washed rind as a Livarot and an identical bright orange interior paste to Mimolette. After the jump, I'll explain what sets it apart from both.