Brugse Blomme Cheese from Belgium

Brugse Blomme is a unique Belgian cheese from the historic city of Bruges. This semi-hard cow’s milk cheese is instantly recognizable by its distinctive flattened sphere shape and edible rind coated with dried flower petals. It offers a mild, slightly sweet, and nutty flavor profile with a creamy yet firm texture, making it a delightful centerpiece for any gourmet cheese board.

Distinctive Features

Brugse Blomme presents a striking visual appearance. Its form is a perfect flattened sphere, resembling a small wheel or a thick disc. The cheese typically weighs between 1.5 to 2 kilograms. The natural, edible rind is its most famous feature, completely covered in a colorful crust of dried marigold, cornflower, and rose petals. This floral coating gives the cheese its name, as ‘Blomme’ means ‘flower’ in the local West Flemish dialect.

The paste of the cheese is a pale ivory to light yellow color. It has a smooth, semi-hard texture that is firm yet slightly yielding to the touch. The moisture content is moderate, providing a creamy mouthfeel without being soft or runny. When cut, the interior is compact with very few small, irregular eyes. The flavor is mild, buttery, and subtly sweet with distinct nutty undertones and a very faint, pleasant tang from the maturation process. The floral aroma from the rind adds a delicate, herbaceous note to the overall tasting experience.

Cheese Varieties

The primary variety of Brugse Blomme is the classic version made with pasteurized cow’s milk. It is aged for a minimum of six weeks to develop its characteristic mild flavor and firm texture. The specific blend of edible flowers on the rind is a signature of the cheese and remains consistent. Some smaller, artisanal producers might experiment with the aging time. A longer aging period of up to three months can produce a slightly drier texture and a more pronounced, sharper flavor, though this is not a formally recognized variety.

While the core recipe is traditional and protected, one can find slight variations depending on the dairy. The fat content in dry matter is standardized at around 50%. There is no official young or fresh version of Brugse Blomme, as the aging process is integral to its identity. The cheese does not have a smoked variant, nor is it produced with different types of milk like goat or sheep. Its uniqueness lies in its consistent presentation and flavor profile across producers.

History and Traditions

Brugse Blomme was created in the late 20th century as a modern homage to the rich cheesemaking history of Flanders. It was developed to capture the essence of its namesake city, Bruges, a UNESCO World Heritage site known for its medieval architecture and canals. The cheese is a product of innovation rather than ancient tradition, designed to be a unique and marketable product that represents the region’s artisan food culture. Its invention showcases the adaptability of Belgian dairy craftsmen.

The region of West Flanders, where Bruges is located, has a strong agricultural tradition. It is famous for its beer, with numerous Trappist and Abbey breweries nearby, and its butter and cream. The concept of adorning a cheese with local flowers was a creative way to connect the product to the region’s lush landscapes and its historical trading past, where spices and exotic goods passed through the port of Bruges. While it may not have centuries-old stories, Brugse Blomme has quickly become a symbol of local pride and is a popular souvenir for visitors seeking an edible memory of the city.

Production Process

The production of Brugse Blomme begins with high-quality pasteurized cow’s milk from local farms. The milk is gently warmed and traditional rennet is added to initiate coagulation. The resulting curd is cut into small pieces to release the whey. The curds are then stirred and lightly pressed into special spherical molds that give the cheese its iconic shape. This careful handling helps achieve the desired semi-hard, creamy texture.

After unmolding, the young cheeses are brined for a short period to form a rind and enhance preservation. The key finishing step involves hand-applying a paste made from water, salt, and a proprietary blend of dried edible flowers—primarily marigold petals. The cheeses are then transferred to aging cellars for a minimum of six weeks. During this period, they are regularly turned and brushed to ensure even development and the perfect adherence of the floral crust. The controlled temperature and humidity in the cellar are crucial for developing the cheese’s mild, nutty flavor.

Wine or Beverage Pairings

Brugse Blomme’s mild and slightly sweet character pairs beautifully with a range of beverages. From its local region, a Belgian Tripel or Blond ale is an excellent match. The beer’s effervescence, citrus notes, and spicy yeast character cut through the cheese’s creaminess and complement its nutty flavor. A Flemish Saison or a Witbier with coriander and orange peel also harmonizes wonderfully with the floral notes on the rind.

For wine pairings, opt for white wines with good acidity and minimal oak influence. A French Chablis or a Sancerre provides a crisp contrast. An Austrian Grüner Veltliner with its notes of white pepper and lime is another superb choice. For red wine lovers, a light-bodied, fruity wine like a Beaujolais Villages or a Pinot Noir from Alsace won’t overpower the cheese’s delicate flavors. Non-alcoholic options include sparkling apple cider or a floral, lightly sweetened hibiscus tea.

Suitable Fruit and Vegetables

Fresh and dried fruits provide a wonderful contrast and complement to Brugse Blomme. Slices of crisp apple, such as Granny Smith or Pink Lady, offer a refreshing acidity. Ripe pears, especially Conference or Williams varieties, add a juicy sweetness that enhances the cheese’s nutty notes. Figs, either fresh or dried, are a classic pairing, their honeyed flavor and seedy texture creating a luxurious combination. A handful of red grapes or some apricot chutney also work exceptionally well.

For vegetables, consider mild and slightly sweet options. Endive spears provide a pleasant bitter crunch. lightly roasted cherry tomatoes or bell pepper strips add a touch of sweetness and acidity. Walnuts, hazelnuts, and almonds are the ideal nut companions, their crunch and earthy flavor mirroring the notes in the cheese. A simple green salad with a light vinaigrette can also be served alongside a cheese plate featuring Brugse Blomme.

Suitable Meat and Fish dishes

Brugse Blomme can be incorporated into various cooked dishes or served alongside charcuterie. Its excellent melting properties make it ideal for sauces, gratins, or topping burgers. Thinly sliced, it can be layered in a classic Croque Monsieur or melted over a vegetable tart. It adds a creamy, mild cheese element to pasta bakes and stuffed chicken breasts without dominating other flavors.

On a charcuterie board, pair it with mild, thinly sliced meats. Prosciutto di Parma, Serrano ham, or mortadella are excellent choices. The saltiness of the cured meat contrasts beautifully with the cheese’s creaminess. Avoid strongly spiced sausages or smoked meats that could overwhelm its delicate flavor. It is not typically paired directly with fish, but it could be used in a creamy sauce for a mild white fish like cod or halibut.

Presentation

Remove Brugse Blomme from the refrigerator at least one hour before serving. This allows it to reach the ideal serving temperature of around 18 to 20 degrees Celsius. At this temperature, its aromas are fully released and its texture becomes perfectly creamy. Present the whole cheese on a large wooden board, a slate slab, or a white porcelain plate to contrast with its colorful rind. This makes a stunning visual impact.

Use a large chef’s knife or a wire cheese cutter to portion the cheese. For a beautiful presentation, cut it into wedges like a cake, showcasing the pale interior against the floral rind. Arrange the wedges fanned out around the remaining whole cheese. Provide a separate cheese knife for guests to serve themselves. Ensure the cheese is the centerpiece, surrounded by accompaniments like fruits, nuts, and bread, but allow it enough space to stand out.

Recipe Ideas

Brugse Blomme and Pear Tartine

This open-faced sandwich is an elegant and quick lunch or starter. It highlights the creamy texture of Brugse Blomme against the sweetness of ripe pear and the crunch of toasted bread. The honey and walnut finish enhance the nutty flavors inherent in the cheese. It is a perfect example of how simple, quality ingredients can create a sophisticated dish.

You can use any good artisan bread, such as a sourdough batard or a walnut bread. The key is to toast it lightly so it provides a sturdy base without being too hard to bite. Choose a pear that is ripe but still firm to the touch for the best texture and ease of slicing. This recipe is easily scalable for a crowd and makes for a beautiful presentation on a platter.

• 4 thick slices of rustic bread
• 200g Brugse Blomme, rind removed, sliced
• 1 ripe but firm pear, thinly sliced
• 2 tbsp honey
• 50g walnut halves, roughly chopped
• Freshly ground black pepper
• Optional: handful of rocket (arugula)

1. Lightly toast the slices of bread until golden brown.
2. Arrange the slices of Brugse Blomme evenly over the warm toast.
3. Top with thin slices of pear.
4. Drizzle generously with honey.
5. Sprinkle with chopped walnuts and a twist of black pepper.
6. Garnish with a few rocket leaves if desired. Serve immediately.

Creamy Brugse Blomme Potato Gratin

This gratin is the ultimate comfort food, elevated by the subtle, nutty flavor of Brugse Blomme. The cheese melts beautifully into the cream, creating a luxurious sauce that coats each slice of potato. It is an excellent side dish for a roast dinner or a satisfying vegetarian main course with a green salad. The floral notes of the cheese become more subdued when cooked, leaving a rich, creamy flavor.

Using a mandoline ensures the potatoes are evenly sliced, which leads to consistent cooking. You can prepare the gratin up to a day in advance; simply cover and refrigerate before the final baking step. Allow extra baking time if starting from cold. The breadcrumb and walnut topping adds a delightful textural contrast to the soft, creamy potatoes beneath.

• 1.2 kg waxy potatoes (e.g., Desirée)
• 2 cloves garlic, minced
• 300ml double cream
• 200ml whole milk
• 300g Brugse Blomme, rind removed, grated
• Salt, white pepper, and freshly grated nutmeg to taste
• For the topping: 50g breadcrumbs, 30g chopped walnuts

1. Preheat oven to 180°C (160°C fan). Grease a large baking dish.
2. Peel the potatoes and slice them thinly, about 3mm thick.
3. In a bowl, mix the cream, milk, minced garlic, and two-thirds of the grated cheese. Season generously with salt, pepper, and nutmeg.
4. Layer the potato slices in the dish. Pour the cream and cheese mixture over them, ensuring it seeps between the layers.
5. Cover with foil and bake for 1 hour.
6. Remove the foil, sprinkle with the remaining cheese, breadcrumbs, and walnuts. Bake uncovered for another 20-30 minutes until golden brown and the potatoes are tender. Let rest for 10 minutes before serving.

Similar Cheeses and Alternatives

If you enjoy Brugse Blomme, you may appreciate other semi-hard, mild cheeses with a creamy texture. A classic Belgian alternative is Passendale cheese, which shares a similar buttery and slightly sweet profile, though it lacks the floral rind. From France, a young Tomme de Savoie offers a comparable mild, nutty, and earthy flavor with a slightly firmer texture. Another excellent option is Saint-Paulin, a French pressed cheese known for its smooth, supple paste and gentle, milky taste. For those who enjoy the visual aspect, some British cheeses like Flower Marie are also coated in edible flowers, though their flavor profile might differ. While not identical, these cheeses can provide a similar culinary experience when Brugse Blomme is unavailable.

Brugse Blomme cheese: Questions and answers