Maredsous
Maredsous is a semi-hard, loaf-shaped cow's milk cheese with a brine-washed orange rind and a pungent aroma. It is known for hand washing every two days and a 22-day cellar maturation.
Key Facts
| Country of Origin | Belgium |
| Specific Origin | France |
| Milk Type | Cow's milk |
| Rind | Washed |
| Texture | Soft |
| Aroma | Pungent |
| Colors | Orange rind |
| Forms | Loaf-shaped, in 390g, 800g and 2.5kg sizes |
| Age | 22 days |
What is Maredsous Cheese?
Maredsous has been produced in France since 1953. It was once matured in the cellars of the abbey, where a steady 12 °C (54 °F) and 95% humidity encouraged the micro-organisms that turn raw curd into cheese. Today the cheese is made industrially by Groupe Bel, and only the traditional 390g, 800g and 2.5kg sizes are still made at the abbey.
The curd is lightly pressed, then washed in brine. That wash builds the firm orange crust and the pungent aroma. Each cheese is washed by hand every two days, and the washing starts with the older cheeses: the water picks up the right bacteria from them and passes it to the younger cheeses when the same water is reused. Maturing in the cellar runs 22 days.
The result is a semi-hard loaf with an orange rind. It slices cleanly, which is how it is usually served.
The abbey makes seven versions: Maredsous Tradition, Mi-Vieux (half old), Fumé (smoked), Fondu (fondue), Frais (the fresh cheese), Light, and Fagotin.
How Does Maredsous Cheese Compare?
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