Maredsous cheese vs Passendale cheese
Maredsous cheese
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Belgium
Maredsous cheese is a semi-hard loaf from Belgium, made with pasteurized cow's milk. The shape is a block or a small loaf rather than a tall wheel, and the rind is orange from washing. The paste is pale, smooth, and supple enough to slice. The name is linked to an abbey in Belgium, and the cheese is sold as a commercial dairy product under that name. It is a table cheese with a mild body and a more aromatic coat.
Passendale cheese
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- Belgium
Passendale cheese is a semi-soft cow's milk cheese from Belgium. It is made from pasteurized milk, and the wheels are round with a bulging shape that some people compare to a small loaf. The rind is brown, firm enough to hold the cheese, and dotted with light mold, and it is edible. Inside, the paste is golden, creamy, and marked with small holes. The taste is mild and slightly sweet, which makes it an easy table cheese.