Located in the former site of a Franciscan convent in Flanders, north Belgium, brothers Peter and Bert Boonen run the family farm, Catharinadal. When they tookover running the farm they expanded production to include a cheesemaking operation. Today, the herd of over 100 cows graze on clover-rich fields on the family’s farm. All the cow’s milk used for production is from the family’s herd.
A strikingly beautiful cheese, Grevenbroecker is made from raw cow’s milk. The process that creates the blue veining surrounding the large cream-colored curds starts with hand stacking the Penicillium Roqueforti inoculated curds in the molds. As air seeps through the cracks in the cheese, over a period of ten weeks, the blue mold is activated and spreads throughout. This is a cheese with with sweet grass and earthy flavors.
There is a limited production run of this cheese to 30 wheels per annum.