description Grevenbroecker Overview
Grevenbroecker is a Belgian blue-veined cheese made at Kaasmakerij Catharinadal in Hamont-Achel, in the province of Limburg. The farmhouse cheese uses raw cow's milk and develops its marbled blue structure through precise stacking of curd rather than the usual piercing of the finished cheese; after about ten weeks of ripening, its paste is mild and creamy, with a low salt level and a texture that can be spread at room temperature.
help Grevenbroecker FAQ
How is the blue marbling created in Grevenbroecker?
Grevenbroecker develops its marbled blue structure through precise stacking of the curd. This differs from the more usual method of piercing a cheese to help blue mould spread.
Where is Grevenbroecker made?
It is made at Kaasmakerij Catharinadal in Hamont-Achel, in Belgium's Limburg province. The cheese is a Belgian farmhouse blue made from raw cow's milk.
Is Grevenbroecker made from raw or pasteurized milk?
Grevenbroecker uses raw cow's milk. Its farmhouse production and unusual curd-stacking method are central parts of its identity.
What makes Grevenbroecker different from ordinary blue cheese?
Its blue veins are created by stacking curd rather than relying on the usual piercing process. It is also made from raw cow's milk at Kaasmakerij Catharinadal in Hamont-Achel.
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