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...
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...
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 >>
This red rind cheese is definitely the king of the Groendal range. After its slow ageing of 18 to 20 months, this cheese has a unique flavour and texture. The OG has beautiful tyrosine crystals and the taste is even higher in umami than Parmigiano. The way the paste...
This cheese with black rind has a unique story. Shannon Walker, astronaut, asked NASA to send some pieces of this cheese to the international space centre during her mission in 2021. After his 10-12 months of ageing, this cheese starts to develop tyrosine crystals and...
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