Fromage de Maredsous
Fromage de Maredsous is the Belgian abbey cheese made in collaboration with Maredsous Benedictine Abbey in Wallonia, in… · Belgium
Also known as Maredsous Cheese, Fromage de l'Abbaye de Maredsous, Maredsous Abbey Cheese, Maredsous Bière, Maredsous Réserve
Fromage de Maredsous is the Belgian abbey cheese made in collaboration with Maredsous Benedictine Abbey in Wallonia, in three styles.
About Fromage de Maredsous
Fromage de Maredsous is the family of Belgian abbey cheeses produced in collaboration with the Benedictine Abbey of Maredsous in the Molignée valley of the Namur province, in Wallonia. Although the cheese is not made inside the monastery walls (the abbey's monks shifted to cheese-making for fundraising in the 1950s), it follows recipes inspired by the traditional French Trappist and monastery cheese-making tradition of the Ardennes. The milk comes from regional Walloon dairy farms that meet the abbey's specifications.
There are three principal varieties: Maredsous Classic, a semi-soft washed-rind cow's-milk cheese aged about three weeks with a creamy, buttery, mildly tangy paste; Maredsous à la Bière, in which the wheels are washed during aging with Belgian abbey ale or dark beer, giving a richer, amber-tinged rind and a deeper malty, yeasty flavour; and Maredsous Réserve, a longer-aged, drier, sharper wheel with a firmer paste. The cheeses are pale ivory inside with a smooth, slightly tacky texture, and they slice cleanly for cheese boards or melt readily in sauces.
Today Fromage de Maredsous is produced at the Fromagerie du Vieux Moulin in the village of Maredsous and packaged by the dairy cooperative that supplies the abbey shop. It is sold in abbey shops, supermarket cheese counters across Belgium, the Netherlands, and France, and exported to North America and Japan. It is the centrepiece of the abbey's cheese and beer tasting hall, paired with the Maredsous abbey triple, dubbel, and blond beers, and is a staple of Belgian restaurant cheese boards alongside Chimay and Orval cheeses.
🏛️ History & Culture
Fromage de Maredsous is a Belgian abbey cheese that takes its name from the Benedictine Abbey of Maredsous in Wallonia's Namur province. It is a relatively modern product, created in the mid-20th century as a licensed commercial cheese, and it is not actually made inside the abbey. Instead, a dairy produces it under the abbey's name, a common practice for Belgian abbey cheeses.
The cheese's cultural significance lies in its connection to the abbey's legacy and the broader tradition of monastic-inspired foods in Belgium. It is available in several variations, including a soft washed-rind cheese and a firmer aged reserve, often enjoyed alongside the abbey's own namesake beer. While the abbey itself was founded in the 19th century, the exact origin date of the cheese is sometimes debated, though its status as a licensed product is well documented.
Recipes from travellers
No one has shared their own Fromage de Maredsous recipe yet. Yours would be the first.
Share how you make Fromage de Maredsous
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Fromage de Maredsous — frequently asked questions
What is Fromage de Maredsous?
Fromage de Maredsous is the family of Belgian abbey cheeses produced in collaboration with the Benedictine Abbey of Maredsous in the Molignée valley of the Namur province, in Wallonia. Although the cheese is not made inside the monastery walls (the abbey's monks shifted to cheese-making for fundraising in the 1950s)…
What is Fromage de Maredsous made of?
Fromage de Maredsous is made with Pasteurised cow milk, Rennet, Salt, Starter cultures, Brevibacterium linens (washed-rind culture) and Belgian abbey ale (for Bière variety).
Where does Fromage de Maredsous come from?
Fromage de Maredsous comes from Belgium, and is especially associated with Maredsous Abbey (Denée, Molignée valley, Namur province, Wallonia) + Belgian abbey cheese tradition. Fromage de Maredsous is a Belgian abbey cheese that takes its name from the Benedictine Abbey of Maredsous in Wallonia's Namur province.
Where can I eat Fromage de Maredsous?
Fromage de Maredsous is sold at the abbey shop at Maredsous (Maredsous Abbey, Denée, Molignée valley) and in supermarket cheese counters across Belgium (Delhaize, Carrefour Belgium, Colruyt), the Netherlands (Albert Heijn, Jumbo), and France.
What else is Fromage de Maredsous called?
Fromage de Maredsous is also known as Maredsous Cheese, Fromage de l'Abbaye de Maredsous, Maredsous Abbey Cheese, Maredsous Bière, Maredsous Réserve.
Taste Fromage de Maredsous in Brussels
Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.
✅ Before you go to Belgium
Round out your trip — most travellers book these alongside their trip.
More dishes like Fromage de Maredsous
Speculoos
Crisp spiced caramel biscuits stamped with figures.
Fruit Lambic
Fruit Lambic is a tart Belgian farmhouse beer brewed with whole fresh cherries, raspberries, or peaches in the Senne valley south of Brussels.
Antwerpse Handjes
Almond-butter shortbread biscuits shaped like outstretched hands, sold on Antwerp's Grote Markt and named for the legend of Brabo.
Stoemp
Mashed potato mashed through with vegetables.
Waterzooi
Creamy Flemish stew of chicken or fish and vegetables.
Potjesvlees Uit de Westhoek
Potjesvlees Uit de Westhoek is a beloved other meat products, traditional to Belgium.
Cornish Blue
Cornish Blue is a mellow blue cheese made in Cornwall from cow's milk, known for being mild, creamy and less salty than many blues.
Twaróg
Rooted in Poland, Twaróg is a cheese enjoyed for generations.
Bonchester Cheese
Bonchester Cheese is a hard, cloth-bound cow's milk cheese from the Scottish Borders, aged 8–12 months with a deep, savoury flavour.
Dura
Dura is one of the classic dishes in the cheese tradition of Sweden.
Prljo
Prljo is a hard cheese made from raw sheep's milk in the high mountain villages of northeastern Montenegro, valued locally for being easy to keep through the winter.
Jadranske Lignje na Padelu
Hailing from Croatia, Jadranske Lignje na Padelu is a much-loved squid dish.
Mulgipuder
Mashed potato and barley topped with bacon.
Yorkshire Pudding
Crisp, puffed batter pudding for the Sunday roast.
Fasolada
Hearty white bean soup, considered a national dish.
Imqarrun Il-forn
Imqarrun Il-forn is one of the classic dishes in the casserole tradition of Malta.
- 🇧🇪 Speculoos · Belgium
- 🇧🇪 Fruit Lambic · Belgium
- 🇧🇪 Antwerpse Handjes · Belgium
- 🇧🇪 Stoemp · Belgium
- 🇧🇪 Waterzooi · Belgium
- 🇧🇪 Potjesvlees Uit de Westhoek · Belgium
- 🇬🇧 Cornish Blue · United Kingdom
- 🇵🇱 Twaróg · Poland
- 🇬🇧 Bonchester Cheese · United Kingdom
- 🇸🇪 Dura · Sweden
- 🇲🇪 Prljo · Montenegro
- 🇭🇷 Jadranske Lignje na Padelu · Croatia
- 🇪🇪 Mulgipuder · Estonia
- 🇬🇧 Yorkshire Pudding · United Kingdom
- 🇬🇷 Fasolada · Greece
- 🇲🇹 Imqarrun Il-forn · Malta
Travel guides for Belgium
All travel guides →Planning a trip where Fromage de Maredsous is on the menu? These guides cover Belgium and beyond.
Reviews
No reviews yet. Be the first to share your experience with Fromage de Maredsous.
Write a review
Sign in to verify you're a real person, then share your thoughts on Fromage de Maredsous.
Comments
No comments yet. Be the first to say something about Fromage de Maredsous.