Namur · Belgium
Maredsous.
Maredsous glows pale gold beneath its russet-washed rind, yielding to finger pressure with a supple, almost buttery give. The aroma hints at damp earth and cream, while the taste unfolds gently—mild and savory with a whisper of terroir, the texture melting into silk on your tongue without any sharp edges.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Maredsous cheese is associated with the Benedictine Abbey of Maredsous in Namur province, where monks began making cheese in the late 19th century.
Today it is produced commercially under license, with the abbey retaining the name and tradition. It comes in several formats: brick, round, and triangle.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Maredsous's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Maredsous.
25 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Maredsous are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.