Belgian Cheese

Charlemagne made the city of Aachen (or Aix-la-Chapelle) his capital, which also became the cheese capital thanks to this cheese fan. Therefore it is no surprise that Belgium produced up to 300 cheese types at its height. Located at the sea, there was a mild climate with lush meadows for cheese production. In 1167 the city of Loo received a charter for the production and sale of cheese, which even led to the local cloth production being replaced by cheese. Today it is difficult to maintain a large variety of products right next to the cheese country of France. Therefore, it simply does not exist any more.


PAVÉ À LA LEFFE BLONDE

(3,2 kg / 50 % Fett i. Tr.)

Art. Nr. 14-1826
aromatisch
 

PAVÉ À LA LEFFE BRUNE

(2,8 kg / 50 % Fett i. Tr.)

Art. Nr. 14-1827
aromatisch
 

Nazareth

(3,0 kg / 30 % Fett i. Tr.)

Art. Nr. 17-2863
aromatisch
 

Ziegen-Weinbergkäse

(1,8 kg / 45 % Fett i. Tr.)

Art. Nr. 48-4512
aromatisch
 

 
Cheese from Belgian