aged cheeses Belgium

... identity of the Vielsalm Organic Cheese Factory. The taste of tradition and subtle flavors The Ardenner happily combines the taste of tradition with the most subtle flavors. Aged for 5 to 10 weeks in its young version, 3 to 6 months in its semi-aged version, and over 6 months in its aged version, it is just as delicious on bread as it is in cubes for appetizers. The young Ardenner is also produced: - with basil - with ginger and green pepper … For elevated flavors! The Ardenner range...

...Manufacturer of cheeses and butters from Rochefort. Our company packages "extra" quality dairy products. These are packaged while adhering to the strictest hygiene standards! We select the best regional, national, and European butters and ensure their packaging in over 200 different packages and 14 formats. The butter factory, specialized in butter packaging, is located in the municipality of Houyet, while the cheese dairy, where the cheeses are aged, is situated in the neighboring municipality of Rochefort.

Brasserie Dupont is a family-owned and independent company specializing in the production of bottle-conditioned beers. Traditional beers: Moinette, Moinette brune, Saison Dupont, Bons Vœux, bière de Beloeil, Cervesia, Monk’s Stout Dupont, Redor pils. Organic beers: Biolégère, organic honey beer, Blanche du HT organic, Moinette organic, Saison organic, and Bio Fruits. Brasserie Dupont also produces beer-aged cheeses.

Thanks to its cheesemaking expertise inherited from the Trappist Monks, the Rochefort Cheese Factory will enable your customers to prepare delicious cheese spreads with Young and Semi-Aged cheeses. Its Semi-Aged cheeses, with Seaweed and Trappist beer, are excellent ingredients for hot culinary preparations such as croque-monsieur, cheese soufflés, fondues, etc...