Maredsous is a cut cheese from cow's milk with a fat content of 45%.

The name of the Maredsous comes from the Benediktinerkloster Maredsosus with Namur and/or Dinant (Belgium). The monastery was created 1872 by Bavarian monks from the ore abbey Beuron.

History

Since 1953 the cheese is manufactured. The monks of the French cheese haven Salut from the monastery Entrammes, France were inspired.

1959 will already leave the production milk-cooperative under the guidance of the monastery, since the sales exceeds the production capacity of the monastery monks. 1990 are taken over the cooperative one by the French group of BEL.

Production

From 10 l cow's milk develops a squeezed cheese loaf of 1 kg. These blanks are brought to the abbey into the cellar. The site conditions in the cellar amount to constantly 12"°C with an air humidity of 95%. The Kellerflora developed with these conditions causes maturing the cheese in 22 all 2 days the cheese loaves is washed. A coworker creates thereby approx. 3500 cheese per day.

The cheese the abbey beer Maredsous originating from the same monastery fits that under license by the Belgian brewery Duvel Moortgaat is manufactured.

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