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Delicious Belgian Cheese
Belgium is not only famous for its rich chocolate but its fabulous cheese as well. Although Belgium is a small country, it makes over 300 different varieties of cheese, almost the same amount as France! The reason Belgium cheeses aren’t as well known as other European countries is that they produce very small amounts of the cheese and very rarely export them out of the country.
You could say that the cheese in Belgium are exclusive and if you are lucky enough to be able to visit Belgium or your local cheese store has a few samples, here is a list of the best cheeses Belgium has to offer:
Herve
The name of this cheese comes directly from the town in which it is made. Herve is one of the most popular cheeses of Belgium, is made from cow’s milk cheese, it comes in the shape of a brick with a reddish brown coating which is formed by bacteria during the aging period. Quite often, Herve is described as similar to Limburger as it has a pale yellow, soft interior and a strong smell to it. The cheese is quite sweet when it is young but as it ages, the flavor deepens, becoming quite spicy. A good pairing would be beers and dark bread.
Beauvoorde
The style of this cheese is quite traditional despite it being newer to the Belgium cheese market. This creamy cheese was made by an innkeeper in from Beauvoorde Village, in the 1990s. It is a semi-hard cheese made from cow’s milk with a hexagonal shape and a natural gray rind around it. The flavors are mild with a spicy aroma. It will make good for a cheese plate or a simple sandwich cheese.
Limburger
Even though Limburger is readily made and available in the United States, this stinky, legendary cheese actually comes from Belgium originally. This pungent cheese is made from cow’s milk and has a soft, yellow interior. Despite having notes of sweetness, Limburger is quite meaty and spicy. On the outside, the texture is smooth and sticky, ranging in color from reddish-brown to yellow, it also has corrugated ridges. Although Limburger is an acquired taste, it is definitely a must try as the full flavor might definitely win you over.
Brusselse Kaas
This soft cow’s milk cheese is also known as Fromage de Bruxelles. The creation of this cheese is somewhat unique, with it being repeatedly washed and dried during the maturation period of 3 months. In result of this, it has a very smooth texture with a sharp flavor. The shape is often round because of the tubs the cheese is placed in. It can be a great snacking cheese or good for spreading on bread.
Rubens
There is no better way to honor a famous artist than to name a delicious cheese after them. That artist is the Flemish painter Peter Paul Rubens, the most popular painter in 17th century Europe. The cheese is made into small rounds with a reddish brown rind encasing it.
Passendale
The name of this cheese comes from the village of Passchendaele. It is a semi-soft cow’s milk cheese which resembles a load of bread with a hard, edible brown rind. One of Belgium’s best-known cheeses, the texture is smooth and fresh with dotted holes in the interior with a mild flavor.
Maredsous
This soft cow’s milk cheese is traditionally made by monks, originating from the Maredsous Abbey in Belgium. Being served as a table cheese frequently, the loaf shaped cheese has a bright orange color which is washed with brine and lightly pressed.
Prince-Jean
Prince-Jean is a fresh cow’s milk cheese which is made in modern creameries. This rich, triple cream cheese is divine in all its velvety pleasure. The aroma is pungent with a white mold surface. Another version of the cheese is also made with peppercorns, it is much softer.
Serving Cheese As A Dessert
In different traditions, it is customary to serve a cheese course before dessert or after dessert. But sometimes, you can switch out your chocolate cake and cherry pie for a delicious cheese course.
In recent years, it has become popular in some places to serve cheese in place of sugary sweets. As a dessert, cheese is an elegant, healthier option than brownies, cookies or ice-cream sundaes. With its many flavors, textures, and aromas, cheese offers a whole other world of possibilities.
Flavored Cheeses
At specialty cheese shops, like Shisler’s Cheese House, you can find a number of specially flavored cheeses from sweet flavors, fruits, liqueurs, beer cheeses and even chocolate cheeses- perfect for dessert! Shisler’s Cheese House has so many options for a dessert cheese which will have your senses overloading and mouth watering. Our store allows for the cheese to become any course of your meal and can be a perfect fit for dessert. One of our favorites, chocolate cheese can be paired with many foods such as muffins, pancakes, and bread. It is the best of both worlds.
Cheese Plates
If you’re creating your own cheese dessert, cheese plates are a very sophisticated option, especially when entertaining guests. A proper cheese board should have around 3 to 4 cheeses that range in flavor from savory and sweet.
To make the presentation look nice and appealing, arrange fresh fruits between each section of cheese. Pears, apples, figs, berries and grapes are good pairings for most cheeses. Then embellish each plate with a sprinkling of walnuts with a side of honey or pecan sauce.
To complement your offerings, put some dark bread and some delicious dessert wines out with the cheese boards. Dessert cheeses match well with vintage Port, Moscato or Icewines. For more on how to get the perfect cheese board and the best wine pairings, take a look at these articles:
The Perfect Cheese Board
The Best Wine And Cheese Pairings
Serving Port With Cheese
Dessert Cheese Choices
Some cheeses are actually naturally fruity and sweet in flavor which is helpful in making them traditional treats for dessert time. Putting together Dutch Gouda, creamy Havarti or French Brie and adding a few slices of fruit and wine can turn these simple cheeses into delicious, mouthwatering desserts.
For savory cheeses, it can be a little more tricky but they still make alluring dessert choices. Matured Parmesan is nutty and salty and perhaps best served with pears and figs. Or robust Italian Pecorino cut into chunks and served with honey and pears to melt in your mouth. Another option could be pairing strawberries and peaches with some Danish Blue.
If you are looking for a more casual treat, warm some slices of Finnish Juustoleipa (Bread Cheese) in the microwave for 20 seconds and serve it with honey or dip it into your coffee for a nice snack.
Easy Cheese Dessert Ideas
You may not notice it but cheese manages to find its way into many traditional desserts- from cheesecake and pies to tarts and tiramisu. So if you are not ready to fully trade in your favorite sweet treats for a cheese plate, you can enjoy the best of both in one dish.
If you don’t have time to bake, however, cheeses like Ricotta and Mascarpone can be turned into mouth-watering desserts with no fuss. With them being mild and creamy cheeses, they can be easily spread or swirled with sweet complimenting add-ins. Enjoy!
Ice Wine- Is It Worth The Buy?
Ice wine might be one of the sweetest mistakes nature has ever made. It is difficult to think how anyone would purposely go out to make ice wine because although it might look like it, ice wine is one of the hardest, tedious wines to produce. Just imagine being outside in sub-zero temperatures, in the dark, trying to harvest frozen grapes.
Image Source: winelifetoday.com
Ice wine is one of the wine treasures of the world, despite some claiming to hate it. It may have almost double the sweetness of your average soda, but once you taste a really decent ice wine, it’ll be hard not to love.
The History Of Ice Wine
The history of ice wine is that during a cold winter in Franken, Germany, in 1794, winemakers were forced to create a product from the grapes available for harvest. The result of this was wines that had a particularly high sugar content, along with amazing flavor. This technique then became popularized in Germany.
How Ice Wine Is Made
The secret to creating ice wine is by processing frozen grapes at around 20 degrees Fahrenheit. The frozen grapes are then transferred into a grape crusher and then into a grape press. Only around 10-20% of the liquid is used for the ice wine and it can take anywhere between 3-6 months for the fermentation process because the juice is so sweet. Once complete, the wines have around 10% ABV and a sweetness range of 160-220 g/L of RS.
The Grapes That Are Used To Produce Ice Wine
The best grapes for ice wine are the ones that grow well in cold climates. These grapes include Cabernet Franc, Merlot, Gewürztraminer, Riesling, Grüner Veltliner, Chenin Blanc, and Vidal Blanc. Cabernet Franc Ice Wines, while delicious, can be incredibly rare, unless you’re in Ontario, Canada, where it can be found relatively easily.
Real Ice Wine
Real ice wine requires a cold climate where the grapes are harvested frozen from the vine. Some wines may be labeled as ‘ice wine’ but the grapes are actually just commercially frozen. Fortunately, in the U.S., Germany, Canada, and Austria, dessert wines are not allowed to be labeled as ice wines if the grapes are commercially frozen. Also, a lot of products may be labeled as “iced wine” or ‘”dessert wine”, so be wary of what you’re picking up and be sure to read labels or look up the product to ensure a true ice wine.
Food Pairings With Iced Wine
Although ice wine is a dessert wine, you might want to pair it with somewhat subtle desserts that contain enough fat to balance the explosive fruity flavors and high sweetness. A few desserts that pair well with the ice wine are vanilla pound cakes, ice cream, cheesecake, and white chocolate mousse. Another great pairing for the more savory lover would be soft cheeses.
Ice Wine Typically Costs Over $30
The price of ice wine is so high primarily because of the cost of production. They are also sold in half bottles because it takes 4-5 times as many grapes to produce the wine. With this, the market for these wines is so small, that you can expect to find ice wines from the US around the $30 mark. If you see any for a lot cheaper, they are likely to be poor quality and/or commercially frozen.
Aging Of Ice Wine
A lot of people believe ice wines can only age around 10 years, but special varieties have proven to age much longer than that. This is all because of the wine’s acidity level and lack of volatile acidity. Wines with higher sugar content and high acidity are likely to age for 30-50 years. It is also inevitable that their taste profile over time will change and the wines will become darker in color and sweeter tasting.
Lebanon Bologna
Lebanon Bologna – A Traditional Pennsylvania Dutch Favorite
Discover the distinctive flavor of Lebanon Bologna, a traditional cured, smoked, fermented, semi-dry beef sausage with a rich history in Pennsylvania Dutch food culture. Known for its characteristic tangy flavor and smoky finish, Lebanon Bologna is a favorite among lovers of traditional specialty meats.
Our Lebanon Bologna starts with high-quality lean beef, which is carefully ground and cured with aromatic spices. The sausage is then slowly smoked over natural hardwood fires, creating the deep smoky flavor and firm texture that make traditional Lebanon Bologna so distinctive. According to the product information from Shisler’s Cheese House, no water or fillers are added to the manufacturer’s Lebanon Bologna.
Whether sliced thin for a sandwich, served alongside cheese and crackers, or arranged on a charcuterie board, Lebanon Bologna delivers bold, savory flavor that makes every bite memorable.
Why You’ll Love Our Lebanon Bologna
- Made with quality lean beef
- Seasoned with aromatic spices
- Traditional cured and fermented preparation
- Slowly smoked over natural hardwood
- Distinctive tangy flavor
- Rich, smoky finish
- Firm, easy-to-slice texture
- Perfect for sandwiches and snacking
- Excellent for charcuterie boards
- Available sliced or unsliced
Shisler’s currently offers Lebanon Bologna in sliced and unsliced options, including a 3/4-pound pre-sliced package.
Flavor Profile
Taste: Tangy, savory, rich, and smoky
Texture: Firm, semi-dry, and sliceable
Aroma: Rich hardwood smoke with savory spice notes
Finish: Distinctively tangy with a lingering smoky flavor
Lebanon Bologna is classified by the USDA as a semi-dry sausage. Fermentation contributes to its characteristic tangy flavor, while traditional smoking provides its distinctive smoky character.
Perfect Ways to Enjoy Lebanon Bologna
Lebanon Bologna is delicious when:
- Sliced thin for sandwiches
- Served with cheese and crackers
- Added to charcuterie boards
- Paired with mustard
- Served with pickles
- Enjoyed as an afternoon snack
- Added to party platters
- Paired with fresh fruit
For a classic combination, serve thinly sliced Lebanon Bologna with Baby Swiss Cheese, crackers, and mustard.
Perfect Pairings
Lebanon Bologna pairs beautifully with:
- Baby Swiss Cheese
- Sharp Swiss Cheese
- Amish Butter Cheese
- Cheddar cheese
- Crackers
- Pretzels
- Mustard
- Pickles
- Apples
- Grapes
- Artisan bread
For a ready-made combination of specialty meats and cheese, explore the Ballpark Bundle on CheeseHouse.com.
Great for Charcuterie Boards & Entertaining
Lebanon Bologna is an excellent addition to a traditional or gourmet charcuterie board. Its firm texture and bold, tangy flavor provide a savory contrast to creamy cheeses, crisp crackers, sweet fruit, and mild condiments.
Serve it at:
- Holiday gatherings
- Family reunions
- Game-day parties
- Picnics
- Lunches
- Tailgates
- Cocktail parties
- Cheese-tasting events
Shisler’s Charcuterie Meats collection includes Lebanon Bologna along with other specialty meats such as Sweet Lebanon Bologna and Summer Sausage.
The History of Lebanon Bologna
Lebanon Bologna originated in the Pennsylvania Dutch region and takes its name from Lebanon County and the Lebanon Valley of Pennsylvania. The traditional food developed with European influence and became a popular regional specialty.
The distinctive flavor comes from a combination of curing, fermentation, seasoning, and smoking. Shisler’s historical information describes the traditional production process as involving an extended aging period followed by several days of smoking, helping develop the characteristic flavor associated with Lebanon Bologna.
Today, Lebanon Bologna remains a popular specialty meat for sandwiches, snacks, and Pennsylvania Dutch-style food traditions.
Why Buy Lebanon Bologna from Shisler’s Cheese House?
At Shisler’s Cheese House, we specialize in premium cheeses, specialty meats, Amish Country foods, chocolates, and gourmet food gifts.
Our Lebanon Bologna is an excellent choice for customers looking for a traditional specialty meat with distinctive flavor and a long-standing Pennsylvania Dutch heritage.
Explore our Charcuterie Meats collection to discover more specialty meats for sandwiches, snacking, entertaining, and gift baskets.
Frequently Asked Questions
What is Lebanon Bologna?
Lebanon Bologna is a cured, smoked, fermented, semi-dry beef sausage known for its distinctive tangy flavor and smoky finish.
What does Lebanon Bologna taste like?
Lebanon Bologna has a bold, savory flavor with a characteristic fermented tang and rich smoky notes from hardwood smoking.
Is Lebanon Bologna made from beef?
Yes. The Lebanon Bologna offered by Shisler’s Cheese House is an all-beef sausage made with quality lean beef and aromatic spices.
How should I serve Lebanon Bologna?
For a classic serving suggestion, slice it thin and enjoy it with cheese, crackers, mustard, and pickles. It is also excellent in sandwiches and on charcuterie boards.
Is Lebanon Bologna the same as regular bologna?
No. Lebanon Bologna is a distinct cured, fermented, semi-dry sausage with a darker color, firmer texture, tangier flavor, and smoky character that differentiates it from typical deli bologna.
What is the difference between Lebanon Bologna and Sweet Lebanon Bologna?
Both are Lebanon Bologna-style cured and smoked beef sausages. Shisler’s offers Lebanon Bologna and Sweet Lebanon Bologna as separate products, giving customers a choice between traditional and sweeter flavor profiles.
