Cheese of Brussels

The cheese of Brussels east produced with skimmed milk (0%), with a relatively marked taste, and a strong odor. It undergoes a emprésurage long life (48 hours minimum), then is drained in nylon bags during 24 hours. The cheese of Brussels is salted in the mass. It is refined for four months. Local micro-organisms, the same ones as for the Lambiek beers, proliferate on the crust and ensure its characteristic taste of it. The cheese of Brussels east tartinable and is tasted on bread. This cheese is recognized by the VLAM like a Flemish regional product.

External bonds

http://www.tbx.be/fr/ArchiveArticle/8841/app.rvb
http://www.belgischekazen.be/BEFR/site/cheese-detail.aspx?it=92
http://streekproduct.be/producten-detail.php?productID=7
http://www.nieuwsblad.be/Article/Detail.aspx?articleID=941c2i5e

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