Cabriolait represents the amazing relationship Kaasaffineurs Van Tricht maintains with the dairies of Belgium, and what we hope to achieve for our work with our partners abroad. Sourced from a producer who strives for the best possible quality in their cheese, and...
Chiriboga Blue is named after its "inventor," Ecuador-born cheesemaker Arturo Chiriboga. He worked for a long time at the Obere Mühle organic show dairy in Bad Hindelang, where he developed this extraordinary recipe that even convinced blue mold skeptics. Because of...
Monks love cheese and beer so it was obvious to us to bring these products together. The Drunk Monk gets a beer wash, even its own beer bath, per cheese. The name of the beer is Rex: a beer that we designed to combine with different cheese types. The paste is semi...
Like many chefs have a signature dish, this cheese must be Belgium’s signature cheese style: the abbey cheese. These cheeses are made by monks in one of the many abbeys where beer is often brewed as well. With this cheese, we combine a traditional cheese type with a...
Good Mood is another, luscious washed rind cheese from Bio-Käserei Wiggensbach. After aging in their cellars for six weeks, the rind of the cheese is coated with the same blend of spices used in the production of Alp Blossom. The addition of the spices here helps to...
Pasteurised, semi-hard cow’s milk cheese with nettle. Made by ’t Groendal, Rumbeke Johan Deweer has spent his life immersed in farming and the dairy practices that come with it, growing up on his family’s mixed-use farm. More Information >>
Red Casanova highlights the exceptional quality of the milk produced by the farmers who belong to the cooperative dairy Bio-Käserei Wiggensbach. The texture of this washed rind cheese is absurdly rich, and velvety smooth. When it comes to flavor, Red Casanova...
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