Made by Peter Boonen using pure cow’s milk from his dairy located in Hamont-Achel, in the Flanders region of Northern Belgium. This is by far a fascinating blue that looks more like a marble slab than an edible delight. No one really knows how Peter makes this cheese, which indecently he created for his wife who is not a big fan of blues. With regards to how it’s made, well, let’s just say Peter is protective of his method, secretive, possibly bordering on paranoid. I have my own idea which goes something like this:

Using raw milk, once he has added the rennet and the curds are formed, he introduces the Penicillium Roquforti, not by piercing, but simply tossing it amongst the curd. The cheese is then formed by hand and aged on a tin plate. The wheels are not exactly round which is definitely a sign of hand forming that add to its charm. Often the wheel is more misshapen than anything, with cuts being less the typical triangular shape that something with more than three sides.

The flavor profile is one of buttery-ness, grassy and full. Not the tongue curling that you get from, say a traditional Roquefort, but quite full, with a long, lingering finish. This goes against the idea that peter made this for his wife as a more ‘approachable’ blue. Pair this with a big Belgian Ale or a Krohn’s Colheita Port, both of which have enough body to stand up to Grevenbroeker.

This cheese is available in limited amounts so I am really excited to get my hands on a wheel.

Grevenbroeker Blue-a cheese that truly goes the distance!

-Ironman Suzanne

Check out San Rafael’s Specialty Dept full blog: http://www.grapesandmold.blogspot.com/