Top 18 Belgian Cheeses

Little Cheese Farm is a Belgian family-run artisanal cheese producer based in Lotenhulle, in the East Flanders region between Ghent and Brussels, known for its fully integrated “from pasture to cheese” approach. On their own fields, cows - especially the Jersey breed - are fed grass and hay produced on the farm, resulting in milk naturally rich in fat and protein, which forms the foundation of their high-quality cheeses.

Close control over animal welfare and feeding allows for a short production chain and exceptional freshness, with more than 99% of the milk used coming directly from their own herd. The entire cheesemaking process takes place on site, from milk coagulation and curd handling to pressing, salting, and maturation, under carefully managed temperature, humidity, and airflow conditions in the aging rooms.

Little Cheese Farm produces a diverse range of cheeses, from traditional Belgian Gouda-style varieties such as Gentenaer to more distinctive and experimental creations like Orange Emperor, made with added carrot juice, as well as cheeses flavored with spices or beer and naturally ripened rind cheeses with varied flavor profiles. Their work has gained recognition for craftsmanship and consistency, reflecting a strong balance between tradition and innovation.

The farm also welcomes visitors for tastings and guided visits, and all of their artisanal cheeses are available directly through the on-site farm shop.Expand

Le Herve du Vieux Moulin is an artisanal cheese producer based in the village of Battice, in Belgium’s Pays de Herve region, specializing in the production of authentic Herve cheese, the only Belgian cheese protected by an AOP designation. The dairy relies on a long local tradition and uses cow’s milk sourced from nearby farms, processed according to traditional methods characteristic of this area.

Their Herve is a soft, washed-rind cheese, recognizable by its cube shape, orange-reddish rind, and pronounced aroma that develops throughout maturation. The range includes both milder and more intense versions, from Herve doux to Herve piquant, differing in aromatic strength, pungency, and depth of flavor.

The texture is soft and creamy, with a full, milky and slightly salty profile that becomes more expressive as the cheese ages. Production is firmly rooted in respect for the terroir of the Pays de Herve and the preservation of artisanal know-how passed down through generations.

Today, Le Herve du Vieux Moulin is considered one of the reference producers of this traditional Belgian cheese, valued for its authenticity, strong identity, and close connection between product, place, and local gastronomic heritage.Expand

Kaasboerderij 't Groendal is a cheese producer located in Belgium, specifically in the region of West Flanders. The dairy farm focuses on producing artisanal cheeses using milk from their own herd of cows.

Their product range includes several types of Gouda, including unique varieties infused with herbs and other flavors. The farm is operated by the family Desmet.Expand

Baliehof Kaas en Zuivelboerderij Jabbeke is a cheese producer located in Jabbeke, Belgium. This family-run farm specializes in producing a variety of dairy products, including cheese, made from the milk of their own cows.

They are committed to sustainable farming practices and offer tours and tastings to visitors interested in learning more about dairy production.Expand

Milcobel is a Belgian dairy cooperative based in Kallo, Belgium. It is one of the largest dairy producers in the country, processing around 1.8 billion liters of milk annually.

The cooperative includes more than 2,000 dairy farms and produces a variety of products including cheese, milk powders, butter, and cream. Milcobel is also active in exporting its products to international markets.Expand

Flandrien nv is a cheese producer based in Belgium, specializing in the production of Gouda-style cheeses. The company is noted for using traditional methods and local Belgian milk to craft its range of cheeses, which age from young to old varieties.

Flandrien cheeses are recognized for their distinctive flavor profiles, which develop through natural maturation processes.Expand

Maredsous is a Belgian soft cheese made from cow’s milk. It is made by monks of the Maredsous Abbey, hence the name of the cheese. It is first lightly pressed, shaped into loaves, then washed in brine so that a firm, orange-colored crust can be developed, as well as its signature pungent aroma. It is recommended to consume Maredsous cheese on its own as a table cheese, or use it for grilling.Expand

Named after the eponymous village where it originated, Passendale is a semi-soft Belgian cheese made from cow’s milk. It is characterized by a soft and creamy texture, sweet aroma, and mild flavor. Typically round in shape, it has a natural brown rind which is lightly dusted with white mold so it looks visually reminiscent of a bread loaf.Expand

One of the most popular cheeses of Belgium, Fromage de Herve has been produced in the Pays de Herve region since the early 1400s. It is a soft, washed rind cheese made from raw or pasteurized cow's milk. Depending on the length of maturation, Herve comes in two varieties. Le Herve Doux is a softer, sweeter cheese, matured for no longer than 4 weeks, while the refined Le Herve Piquant is matured for at least 2 months to develop its pungent aroma and a stronger, saltier flavor. It is best paired with wholemeal breads and rich, dark beers.Expand

Vieux Chimay is a Belgian cheese made from cow's milk and annatto. It's shaped into a flattened ball, then left to age for 6 months. Underneath its thin golden-brown rind, the texture is semi-soft, chewy, and melts in the mouth. The flavors are buttery and slightly nutty, with a distinct, yet pleasant bitterness on the finish. It's recommended to melt Vieux Chimay into lobster risotto and pair it with a bottle of Chimay Tripel beer.Expand

Postel is a Belgian hard cheese made from pasteurized cow’s milk. It was invented by the monks at the Abbey of Pastel, hence the name. The cheese is quite dry and ages from 12 to 24 months. Its flavors are nutty with hints of nutmeg and cloves, and they become more intense as the cheese ages. It is recommended to pair the cheese with a glass of Postel beer. Consume it as a snack or grate it over baked potatoes.Expand

Named after the eponymous village located in East Flanders, Nazareth is a Belgian hard cheese made from cow’s milk. It is recognizable by its dark brown rind. The cheese has a subtle, mild flavor with nutty hints. It can be either grated or melted, and it is recommended to use it with pasta dishes, stews, or in grilled cheese sandwiches.Expand

Originating from the Val-Dieu Abbey in Belgium, Bouquet des Moines is a semi-soft cheese made from pasteurized cow’s milk. Underneath its bloomy white rind, it hides a delicately creamy texture. The cheese is characterized by its unusual shape, similar to an upside-down flower pot, and during the maturation period, it gradually ripens towards its center. It can be consumed melted, grilled, or as it is from a cheese platter.Expand

Rodoric is a rare Belgian cheese made from raw goat’s milk. Originating from the region of Liège, the cheese is traditionally left to mature in humid caves, which results in a spicy, strong flavor of the finished product, although the flavor is slightly sweet when rodoric is still young. Due to the sharp, strong flavors of aged rodoric, it is recommended to pair it with dark beer and dark bread.Expand

La Ramée is a Belgian semi-soft cheese made from cow’s milk. During the ripening period in moist cellars, its rind is regularly washed with La Ramée abbey beer, giving it a malty, zesty aroma with hints of honey. Its texture is soft and creamy. It is recommended to serve it at room temperature and consume it in sandwiches, preferably paired with a glass of beer.Expand

Keiems Bloempje is a Belgian cheese hailing from Diksmuide. The cheese is made from raw cow's milk and it's left to age from 4 to 8 weeks. Underneath its bloomy rind, the texture is soft, dense, and creamy. The aromas are mushroomy, while the flavors are milky with hints of mushrooms and grass on the finish. It's recommended to grill the cheese on a slice of bread or spread it on crackers. Pair it with a glass of Chardonnay or a bottle of light beer.Expand