Maredsous cheese facts for kids

Maredsous is a special kind of cheese from Belgium. It's known as a semi-hard cheese, which means it's not super soft like cream cheese, but not rock-hard either. It's shaped like a loaf of bread and has a bright orange skin, called a rind. This cheese is made from cow's milk and has been produced since 1953 at a place called Maredsous Abbey.

Maredsous Cheese: A Belgian Delight

Maredsous cheese is a tasty treat that's great for slicing. Its unique orange rind is a big part of its character. This cheese gets its special flavor and texture from a process called "washed-rind." This means the cheese is regularly washed during its aging time.

How Maredsous Cheese is Made

Making Maredsous cheese involves a few important steps. First, the fresh milk is turned into a soft, lumpy substance called curd. This curd is then gently pressed to remove extra liquid.

The Special Washing Process

After pressing, the cheese gets its special treatment. Each cheese is washed by hand every two days! They use a salty water solution called brine. This washing helps create the firm, orange rind and gives the cheese its strong smell. Interestingly, the water used for washing older cheeses is then used for younger ones. This helps transfer tiny living things (micro-organisms) that are important for the cheese's flavor.

Maturing the Cheese

After being washed, the cheeses are moved to a special cellar. Here, they mature for about 22 days. The cellar has a steady temperature of 12 degrees Celsius (about 54 degrees Fahrenheit) and lots of moisture. These conditions are perfect for the micro-organisms that help the cheese develop its final taste and texture.

From Abbey to Industry

For many years, Maredsous cheese was mostly made and matured right at the Maredsous Abbey. The abbey cellars were ideal because of their natural cool and humid environment. Today, most Maredsous cheese is made by a large company called Groupe Bel. However, the abbey still makes some cheeses in the traditional sizes: 390 grams, 800 grams, and 2.5 kilograms.

Different Kinds of Maredsous Cheese

The abbey currently makes seven different types of Maredsous cheese. Each one offers a slightly different taste or texture:

• Maredsous Tradition: This is the classic version.
• Mi-Vieux (half old): A slightly more aged cheese.
• Fumé (smoked): This cheese has a smoky flavor.
• Fondu (fondue): Designed to melt well, perfect for fondue.
• Frais (the fresh cheese): A younger, milder cheese.
• Light: A version with less fat.
• Fagotin: Another unique variety from the abbey.