In this article
Remoudou Distinctive Features
Remoudou typically forms small wheels weighing between 200 and 500 grams. Its rind displays a vibrant orange to reddish-brown hue, achieved through regular washing during maturation. The cheese’s compact size allows for even ripening and a consistent texture throughout.
The interior paste is soft, supple, and often slightly runny when fully ripe. It boasts a high fat content, usually around 45% fat in dry matter, which contributes to its rich mouthfeel. Remoudou’s aroma is intensely pungent, while its flavor profile balances salty, savory, and subtly sweet notes.
Remoudou Cheese Varieties
Traditional Remoudou is made exclusively from raw cow’s milk and aged for several weeks. Some producers create a younger version, aged only three weeks, which is milder and creamier. This variety appeals to those who prefer a less assertive cheese.
Another adaptation involves extended aging, where Remoudou matures for over two months. The longer aging intensifies the flavor and firmness of the paste. Artisanal dairies might also produce farmstead Remoudou using milk from their own herds.
Remoudou History and Traditions
Remoudou originated in the Pays de Herve region of eastern Belgium during the 15th century. Local farmers developed this cheese to preserve surplus milk from their dual-purpose red pied cattle. The region’s humid climate and lush pastures provided ideal conditions for this style of washed-rind cheese.
The Herve area is also famous for its fruit syrups, notably pear and apple sirop de Liège. Traditional Remoudou production was a family activity, often involving entire households. Cheese-making knowledge passed through generations, preserving authentic methods. Today, Remoudou remains a symbol of Walloon culinary heritage and is enjoyed in local festivals.
Production Process and Producers
Remoudou production begins with fresh, whole cow’s milk, often unpasteurized. The milk undergoes gentle heating before rennet addition to form curds. Workers then cut the curds and transfer them to molds for pressing and draining.
The young cheeses receive regular washes with brine or beer during aging, which encourages specific bacteria growth. This process develops the characteristic rind and flavor. Aging occurs in humid cellars for three to eight weeks. Main producers in Belgium include Fromagerie du Vieux Moulin, La Ferme de la Fagne, and Fromagerie des Ardennes, who uphold traditional techniques.
Quality Labels and Certifications
As to our current knowledge, Remoudou benefits from the Protected Designation of Origin (PDO) status under the “Herve” name. This European Union certification ensures that only cheese produced in the designated Pays de Herve region using traditional methods can bear the name. The PDO guarantees specific quality standards and authentic production techniques.
Some producers may also hold organic certifications, adhering to strict guidelines for animal welfare and sustainable farming. These labels provide assurance regarding the absence of synthetic pesticides and hormones. Consumers can identify these cheeses through official logos on packaging.
Wine or Beverage Pairings
Belgian Trappist beers, such as Chimay Bleue or Orval, complement Remoudou’s robust character beautifully. Their complex malt profiles and carbonation cut through the cheese’s richness. Regional Belgian ales with spicy notes enhance the savory elements of the cheese.
For wine lovers, full-bodied reds like French Syrah or Belgian-inspired blends work well. The tannins and dark fruit flavors balance Remoudou’s saltiness. Alternatively, off-dry white wines such as Alsace Gewürztraminer provide a pleasing contrast to the cheese’s intensity.
Suitable Fruit and Vegetables
Firm, sweet apples and ripe pears pair excellently with Remoudou, offering a refreshing counterpoint. Their crisp texture and natural sugars contrast the cheese’s creaminess. Seasonal fruits like figs or grapes also harmonize with its complex flavors.
Roasted root vegetables, such as carrots or parsnips, bring out earthy notes in Remoudou. Lightly dressed bitter greens like endive or radicchio provide a pleasant bitter balance. These vegetables can be served raw in salads or cooked alongside the cheese.
Suitable Meat and Fish dishes
Remoudou enhances classic Belgian dishes like carbonade flamande, a beer-braised beef stew. Its melting quality adds depth and richness to the sauce. The cheese also pairs wonderfully with cured meats such as Ardennes ham or salami.
For fish, try incorporating Remoudou into a gratin with smoked haddock or cod. The cheese’s pungency stands up to robust fish flavors. It can also be used as a stuffing for trout or other freshwater fish before baking.
Remoudou Presentation
Remove Remoudou from refrigeration at least one hour before serving to reach ideal temperature. Serve it at around 18 to 20 degrees Celsius to fully express its aroma and texture. Use a wooden or slate cheese board for an authentic presentation.
Place the whole wheel or large wedges on the board to showcase its rind. Accompany with a cheese knife designed for soft cheeses to prevent sticking. Provide separate utensils for cutting and serving to maintain hygiene and presentation.
Remoudou Questions and Answers
What is Remoudou cheese?
Remoudou cheese is a traditional Belgian washed-rind cheese from the Pays de Herve region. It features a soft, creamy texture and a strong, aromatic flavor. Remoudou cheese is cherished for its artisanal production and rich history.
How is Remoudou cheese made?
Remoudou cheese is made from whole cow’s milk, often unpasteurized, and curdled with rennet. The curds are molded and pressed before undergoing a washed-rind aging process. Remoudou cheese matures for several weeks in humid conditions to develop its character.
Where is Remoudou cheese produced?
Remoudou cheese is produced exclusively in the Pays de Herve area of eastern Belgium. This region’s specific climate and pastures are essential for authentic Remoudou cheese. Local dairies maintain traditional methods for Remoudou cheese production.
What milk is used for Remoudou cheese?
Remoudou cheese uses fresh cow’s milk, typically from regional breeds like the Belgian Red Pied. The milk’s high fat content contributes to Remoudou cheese’s creamy consistency. Some versions of Remoudou cheese may use organic or raw milk.
How should I store Remoudou cheese?
Store Remoudou cheese in the refrigerator wrapped in wax paper or parchment to allow breathing. Keep Remoudou cheese away from strong odors to preserve its flavor. Proper storage ensures Remoudou cheese maintains its quality for up to two weeks.
What is the shelf life of Remoudou cheese?
Remoudou cheese typically has a shelf life of two to three weeks when stored correctly. Younger Remoudou cheese may be consumed within one week of purchase. Always check the expiration date on Remoudou cheese packaging for guidance.
How do I cut Remoudou cheese?
Cut Remoudou cheese with a warm, thin-bladed knife to achieve clean slices through the soft paste. For serving, slice Remoudou cheese into wedges or portions that showcase its rind. Avoid using a wire cutter as it can damage Remoudou cheese’s texture.
What temperature should Remoudou cheese be served at?
Serve Remoudou cheese at room temperature, around 18 to 20 degrees Celsius, to enhance its flavors. Allowing Remoudou cheese to warm up before serving releases its full aromatic profile. Never serve Remoudou cheese directly from the refrigerator.
Can I cook with Remoudou cheese?
Yes, you can cook with Remoudou cheese in various dishes like tarts, fondues, or gratins. Remoudou cheese melts beautifully, adding richness to sauces and baked goods. Incorporate Remoudou cheese into recipes that benefit from its bold flavor.
Where can I buy Remoudou cheese?
You can buy Remoudou cheese in specialty cheese shops, Belgian delicatessens, or online retailers. Look for Remoudou cheese with PDO certification to ensure authenticity. Many markets in Belgium and Europe stock Remoudou cheese.
Recipe Ideas
Remoudou and Pear Tart
This tart highlights the creamy texture of Remoudou with the sweetness of ripe pears. The combination creates a balanced dish perfect for appetizers or light meals. Using pre-made pastry saves time while delivering impressive results.
Remoudou’s pungent flavor mellows when baked, blending harmoniously with the fruit. The tart can be served warm or at room temperature, making it versatile for different occasions. It pairs wonderfully with a crisp white wine or Belgian ale.
- 1 sheet puff pastry, thawed
- 200 grams Remoudou cheese, rind removed and cubed
- 2 ripe pears, cored and thinly sliced
- 1 egg, beaten for egg wash
- 1 tablespoon honey
- Fresh thyme leaves for garnish
- Preheat oven to 200 degrees Celsius. Roll out puff pastry on a baking sheet lined with parchment.
- Arrange pear slices evenly over the pastry, leaving a 2-centimeter border.
- Distribute Remoudou cubes over the pears. Fold the pastry edges over to form a crust.
- Brush edges with egg wash and drizzle honey over the filling.
- Bake for 20-25 minutes until golden and bubbly. Garnish with thyme before serving.
Remoudou Beer Fondue
This fondue celebrates Belgian tradition by combining Remoudou with local beer. It is ideal for social gatherings and cold weather meals. The dish emphasizes the cheese’s melting qualities and robust taste.
Choose a Belgian amber ale or Trappist beer to complement the cheese’s richness. The fondue stays smooth and creamy when kept over a low flame. Serve with an assortment of dippers for a interactive dining experience.
- 400 grams Remoudou cheese, rind removed and grated
- 200 milliliters Belgian amber ale
- 1 clove garlic, halved
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Freshly ground black pepper
- Assorted dippers: bread cubes, steamed vegetables, apple slices
- Rub the inside of a fondue pot with the garlic clove. Discard garlic.
- Pour beer into the pot and heat gently over medium flame until simmering.
- Toss grated Remoudou with cornstarch. Gradually add cheese to the beer, stirring constantly.
- Stir in lemon juice and pepper once the cheese is melted and smooth.
- Reduce heat to low to keep fondue warm. Serve immediately with dippers.
Similar Cheeses and Alternatives
Limburger cheese from Germany shares Remoudou’s washed-rind technique and strong aroma. Both cheeses offer a soft, spreadable texture and pungent flavors, though Limburger tends to be even more assertive. Another alternative is French Munster, which also undergoes brine washing and develops a similar orange rind. Munster has a slightly milder taste but comparable creaminess. For those seeking a Belgian option, Herve cheese is essentially the same as Remoudou under its PDO designation. Italian Taleggio provides a less intense but similarly creamy washed-rind experience. These cheeses can often substitute for Remoudou in recipes or cheese boards where its specific character is desired.