Cabricharme is a small production washed rind raw goat's milk cheese from Ardennes, Belgium. 

Cabricharme is aged a minimum of three months, its rind is a deep orange hue. The paste has a pleasant, creamy, moist texture and wine-like notes with nuances of a sweet burnt honey flavor and hints of hazelnuts. Its flavor is very bright and makes you eager for another taste.

Cabricharme is not your typical goat cheese, the washed rind adds a fermented sweetness that hides the "goaty" flavor and gives it a complex yet clean finish.

Cabricharme

La Fermière de Méan

Limburger is a semi-soft, washed rind cheese that originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma which has been compared to foot odor. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe.
Artisanal cheese makers prepare this cheese from pasteurised cow’s milk sourced from local, organic farms. As a result, the flavour of the cheese is mild despite the stinky aroma.
The exterior of the cheese is covered with a thin pale, orange-brown rind, an effect of regular washings.
Creative Commons/MarkusHagenlocherIn the initial month of ripening, Limburger is firmer and more crumbly, but starts to become chalky and soft at the end of six weeks. After two months, the cheese is much smoother and creamy. At three months, Limburger finally acquires the infamous aroma due to smear-ripening with solutions of bacteria.
The interior is a soft and yielding, straw-coloured pate that becomes runnier with age. This cheese has a significant grassy and mushroomy taste underlined by delicate tang at the end.
Limburger goes well with Belgian style ales and icy cold bock beer. It tastes best when it is served between two slices of dark rye bread along with a slice of onion.

Limburger

Passendale is a modern, creamery, semi-soft cheese made from cow's milk. It has a round shape. With its warm, brown crust, lightly dusted with white mould it resembles a loaf of bread. The flavour is mild and creamy. The cheese takes its name from the Flemish village of Passchendaele. The Belgian Passendale has distinctive, bulging, rounded edges and a soft, damp consistency.

Best Belgian Cheese

Cabricharme

Limburger

Passendale

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