Plateau de Moine Cheese from Belgium

Plateau de Moine is a distinctive Belgian cheese with a PDO status. It is a semi-hard, washed-rind cheese made from cow’s milk. Its name means “Monk’s Plateau,” a nod to its Trappist origins. This cheese offers a complex, slightly sweet, and savory flavor profile. It is a true gem from the Ardennes region.

Distinctive Features

Plateau de Moine presents as a large, flat wheel weighing approximately 3.5 kilograms. Its rind is washed, giving it a distinctive orange-brown hue and a slightly sticky texture. The paste is firm and supple, ranging from ivory to pale yellow in color. It has a smooth, creamy consistency with a few small, irregular eyes. The cheese boasts a notable humidity level, keeping it moist and rich.

The aroma is robust and earthy, with hints of cellar and fermented notes. On the palate, it delivers a complex blend of savory, nutty, and slightly sweet flavors. The finish is long and satisfying, with a gentle tang that lingers. Its texture melts beautifully on the tongue, releasing its full-bodied character. This cheese is a perfect example of the Belgian artisanal tradition.

Cheese Varieties

While the classic Plateau de Moine is the standard, some dairies produce variations. One variety is aged for a longer period, developing a more intense and piquant flavor. Another version may be washed with local Belgian beer instead of the traditional brine. This imparts a unique hoppy and malty character to the rind and paste. These adaptations celebrate regional ingredients and craftsmanship.

Some producers also experiment with different milk sources, though the PDO specifies cow’s milk. There are no officially recognized sub-varieties under the protected designation. However, small-scale affineurs might offer unique maturations. These limited editions can feature additional aging in specific conditions. They provide cheese lovers with a chance to experience nuanced differences.

History and Traditions

Plateau de Moine has its roots in the monastic traditions of the Belgian Ardennes. Trappist monks originally crafted this cheese as a source of sustenance. The region is famous for its lush pastures and high-quality dairy farming. This cheese became a symbol of the area’s rich culinary heritage. Its production methods have been passed down through generations.

The Ardennes is also renowned for its beers, charcuterie, and forest products. The cheese’s name reflects the monastic influence on local gastronomy. It received its PDO status, protecting its origin and traditional making process. This recognition ensures that only cheese from this specific region can bear the name. The history of Plateau de Moine is deeply intertwined with the cultural identity of its homeland.

Production Process

Plateau de Moine begins with fresh, unpasteurized cow’s milk from local farms. The milk is warmed and inoculated with specific bacterial cultures. Rennet is added to coagulate the milk into a solid curd. The curd is then cut into small pieces to release the whey. This step is crucial for achieving the desired texture.

The curds are molded into large, flat wheels and pressed to remove excess moisture. The cheeses are then immersed in a brine solution for salting. After salting, they undergo a washing process with a brine or beer solution. This encourages the growth of Brevibacterium linens, which gives the rind its color and aroma. The cheeses age for a minimum of three weeks in humid cellars.

Wine or Beverage Pairings

Plateau de Moine pairs excellently with a variety of Belgian beers. A classic Trappist Dubbel or Tripel complements its savory and slightly sweet notes. The maltiness of the beer mirrors the cheese’s richness. Regional Belgian ales enhance the local culinary connection. This combination is a true taste of the Ardennes.

For wine lovers, a full-bodied white like an oaked Chardonnay works well. Its buttery notes harmonize with the cheese’s creaminess. A light red wine such as a Pinot Noir can also be a good match. It offers enough acidity to cut through the fat without overpowering the flavor. Non-alcoholic options include apple cider or a dark, malty tea.

Suitable Fruit and Vegetables

Fresh pears and apples are classic partners for Plateau de Moine. Their crisp sweetness and slight acidity balance the cheese’s savory depth. Grapes, particularly red varieties, offer a juicy contrast. Dried fruits like figs or apricots concentrate the sweetness and add a chewy texture. They enhance the cheese’s complex flavor profile.

For vegetables, consider lightly pickled gherkins or cornichons. Their tangy crunch provides a refreshing counterpoint. Roasted walnuts or hazelnuts add a toasty, earthy element. A simple green salad with a sharp vinaigrette can cleanse the palate between bites. These accompaniments highlight the cheese’s versatility.

Suitable Meat and Fish dishes

Plateau de Moine melts beautifully, making it ideal for hearty meat dishes. It is superb grated over a traditional Belgian carbonnade flamande, a beer-based beef stew. The cheese adds a rich, savory layer to the dish. It also works well in a grilled sandwich with ham or smoked chicken. The creamy texture binds the ingredients together perfectly.

For fish, try incorporating it into a sauce for a baked white fish like cod. The cheese’s umami quality enhances the mild flavor of the fish. It can also be used in a seafood gratin, paired with scallops or prawns. Avoid pairing it with very delicate or strongly flavored fish. The goal is to complement, not overwhelm, the main ingredient.

Presentation

Remove Plateau de Moine from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18 to 20 degrees Celsius. At this temperature, its aroma and flavor fully develop. Present it on a wooden board or a slate plate to enhance its rustic appeal. This provides a natural and attractive backdrop.

Cut the cheese into wedges or slices, ensuring each piece includes some of the rind. Arrange it with your chosen accompaniments like fruits, nuts, and bread. Provide a cheese knife with a pointed tip for easy serving. Guests should use a small knife for spreading or placing cheese on their plate. This setup encourages exploration and enjoyment.

Recipe Ideas

Plateau de Moine and Beer Soup

This hearty soup is a classic Belgian comfort food. It combines the rich flavors of Plateau de Moine with a malty Belgian ale. The cheese melts into the broth, creating a velvety, luxurious texture. It is perfect for a cold evening in the Ardennes. Serve it with crusty bread for dipping.

The recipe highlights the regional pairing of cheese and beer. Use a good quality Belgian Dubbel for the best results. The soup is simple to make but delivers complex, satisfying flavors. It can be a starter or a light main course. Garnish with fresh chives for a touch of color and freshness.

• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 50 g butter
• 500 ml Belgian Dubbel beer
• 500 ml vegetable stock
• 200 g Plateau de Moine, grated
• 100 ml cream
• Salt and pepper to taste
• Fresh chives for garnish

1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and sauté until soft and translucent.
3. Pour in the beer and bring to a simmer, cooking for 5 minutes.
4. Add the vegetable stock and bring back to a gentle simmer.
5. Gradually whisk in the grated cheese until fully melted and smooth.
6. Stir in the cream and heat through without boiling.
7. Season with salt and pepper to taste.
8. Ladle into bowls and garnish with chopped fresh chives.

Ardennes Cheese and Ham Croquettes

These crispy croquettes are a popular Belgian snack or appetizer. They feature a creamy béchamel filling enriched with Plateau de Moine and diced ham. The exterior is coated in breadcrumbs and fried until golden brown. They are deliciously indulgent and perfect for sharing. Serve them with a sharp mustard for dipping.

The recipe makes use of the cheese’s excellent melting properties. It is a great way to showcase its flavor in a different form. The croquettes can be prepared in advance and fried just before serving. They are always a hit at parties and gatherings. This dish truly celebrates Belgian culinary tradition.

• 60 g butter
• 60 g plain flour
• 500 ml milk
• 200 g Plateau de Moine, grated
• 150 g cooked ham, finely diced
• Nutmeg, salt, and white pepper
• 2 eggs, beaten
• 100 g plain flour for coating
• 150 g breadcrumbs
• Vegetable oil for frying

1. Melt the butter in a saucepan and whisk in the flour to make a roux.
2. Cook for 2 minutes, then gradually whisk in the milk until smooth.
3. Cook over low heat, stirring, until the sauce thickens.
4. Remove from heat and stir in the grated cheese and diced ham.
5. Season with nutmeg, salt, and white pepper.
6. Spread the mixture on a tray, cover, and chill for at least 4 hours.
7. Shape the cold mixture into small cylinders.
8. Coat each cylinder in flour, then beaten egg, then breadcrumbs.
9. Heat oil to 180°C and fry the croquettes until golden brown.
10. Drain on paper towels and serve immediately.

Similar Cheeses and Alternatives

If you enjoy Plateau de Moine, you might also appreciate other washed-rind cheeses. French Morbier offers a similar semi-soft texture and mild, creamy flavor, though it is known for its distinctive ash layer. Swiss Raclette is another excellent alternative, famous for its superb melting qualities and nutty taste. Both cheeses share a comforting, rich character that appeals to a wide audience. They work well in cooked dishes or on a cheese board.

For a closer regional alternative, consider Belgian Chimay cheese, which is also produced by Trappist monks. It has a similar washed rind and a slightly stronger, more pungent aroma. Dutch Gouda, particularly an aged variety, can provide a different but complementary sweet and caramel-like flavor. These cheeses all celebrate the art of traditional European cheese making. Exploring them offers a deeper understanding of this culinary category.

Plateau de Moine cheese: Questions and answers