Grevenbroecker, Belgium, kg

Item No. 050.005.005
Description

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
Per package: Average: 1 KG | Minimum: 0.001 KG | Maximum: 10 KG
This product cannot be ordered at the moment.
Description

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.
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