Passendale
Passendale is a Belgian cheese from the village of the same name, shaped like a round loaf of bread with a hard brown edible rind. It counts among the best-known cheeses of Belgium, with a golden, creamy interior, a mild flavor and a slightly sweet bouquet.
Key Facts
| Country of Origin | Belgium |
| Specific Origin | Passendale |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 28% |
| Rind | Natural |
| Texture | Semi-soft, soft-ripened |
| Flavor | Mild |
| Aroma | Sweet |
| Colors | Golden orange |
| Forms | Round loaf |
| Age | Bel Age ripens for 6 months |
What is Passendale Cheese?
Passendale takes its name from the village in Belgium where it was first made. The Donck family began producing cheese there in 1932, working with many of the area's milk producers.
After World War II the family added milk, butter and yoghurt, and moved the business into a former brewery. In 1978 they launched a cheese inspired by local tradition, renamed Passendale in 1980 for export. The owner of the company was bought by the Dutch firm Campina in 1991, then by the Bongrain group in 2007, which has become the second-largest Belgian cheese producer.
The cheese resembles a loaf of bread, round, with a hard brown rind spotted with white that can be eaten. Inside, the flesh is golden, very creamy and dotted with small holes. The consistency is firm and damp, the bouquet slightly sweet, the flavor mild.
Two regular versions are made, Classic and Prelude. The rind of the Classic is brushed at the end of ripening, before packaging. Bel Age, the premium version, ripens for six months in the cheesemaker's cellars and has a more distinguished taste.
How Does Passendale Cheese Compare?
The most relevant cheeses to compare Passendale against.
