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The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma. Each cheese is washed by hand every two days, starting with the older cheeses. The water used for the washing of the older cheeses picks up the appropriate bacteria which are then transferred to
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https://www.lalibre.be/economie/entreprises-startup/2023/04/30/a-lepoque-cetait-revolutionnaire-comment-le-fromage-de-maredsous-continue-de-seduire-depuis-plus-de-70-ans-XNXSRRGDVRDOTHAFZS5YKK4ZNE/
154:. It was formerly matured in the abbey cellars where the even temperature of 12 °C (54 °F) and the 95% humidity favour the micro-organisms that transform the raw
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The abbey currently makes seven varieties: Maredsous
Tradition, Mi-Vieux (half old), Fumé (smoked), Fondu (fondue), Frais (the fresh cheese), Light, and Fagotin.
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143:. It is suitable for slicing, and characterised by an orange coloured rind. The cheese has been produced in France since 1953.
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the younger cheeses when the same water is used for washing these. The maturing process in the cellar takes place over 22 days.
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into cheese. The only cheeses still manufactured at the abbey are in the traditional sizes of 390g, 800g and 2.5kg.
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Maredsous is now an industrially produced cheese, produced by
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Semi-hard loaf-shaped cheese made in
Belgium from cow's milk
215:"Savoir-faire et affinage | Maredsous Fromages"
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173: – List of cheeses by place of origin
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132:is a semi-hard loaf-shaped
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344:Culture of Wallonia
334:Cow's-milk cheeses
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313:Passendale cheese
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27:Country of origin
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349:Namur (province)
298:Maredsous cheese
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217:. Archived from
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65:Commune/Gemeente
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339:Belgian cheeses
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308:Nazareth cheese
288:Floreffe cheese
278:Brussels cheese
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267:Belgian cheeses
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184:Food portal
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171:List of cheeses
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122:Maredsous Abbey
41:Maredsous Abbey
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72:Source of milk
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221:on 2013-11-01
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293:Herve cheese
223:. Retrieved
219:the original
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37:Region, town
134:washed-rind
118:Named after
102:Fat content
86:Pasteurised
328:Categories
225:2013-10-30
190:References
152:Groupe Bel
141:cow's milk
139:made from
303:Mimolette
130:Maredsous
97:Semi-soft
22:Maredsous
165:See also
94:Texture
283:Chimay
137:cheese
113:2.5 Kg
110:Weight
47:Region
31:France
61:Anhée
51:Namur
156:curd
80:Milk
57:Town
105:45%
89:Yes
78:'s
76:Cow
330::
259:e
252:t
245:v
228:.
67:)
63:(
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