Ripened Brussels Cheese Calories

Its strong smell develops as the cheese ripens and aroma compounds build up. The same process gives it a more assertive flavour than a fresh cheese; serving it with bread, mustard or pickles can balance that intensity.

Yes, Brussels cheese is also known locally as ettekeis, a name that refers to its pungent smell. The term is associated with the regional cheese, though names and product descriptions can vary between makers.

Ripened Brussels cheese is made by turning milk into curds, forming the cheese and allowing it to mature. That ageing develops its characteristic flavour; the precise production steps can differ from one maker to another.

Ripened Brussels cheese has a more developed, assertive flavour than fresh cream cheese. Cream cheese is generally mild and spreadable, so it will not give a recipe the same taste or character as the ripened Brussels variety.

Serve ripened Brussels cheese with rye or crusty bread, mustard and pickles for a savoury combination. Sweet fruit such as pear or apple can contrast with its pungent flavour, making it a good addition to a cheese board.

Yes, ripened Brussels cheese can be melted in a toastie or on warm bread. Its strong flavour will come through clearly, so use a modest amount or combine it with a milder cheese if you want a gentler result.

You can substitute ripened Brussels cheese for Brie, but the result will taste noticeably different. Brussels cheese has a more assertive aroma, so use it when you want that pungency rather than Brie’s typically milder, buttery character.

A natural cheese rind is generally edible, though it may taste stronger than the centre. Remove it if the package identifies a non-edible coating, or simply trim it away if you find its texture or flavour unpleasant.

Wrap ripened Brussels cheese in cheese paper or waxed paper and keep it in a covered container in the refrigerator. Store it apart from foods that readily absorb odours, and follow the package’s storage and use-by instructions.