Culinary tradition at Maredsous Abbey

Maredsous cheese

Maredsous cheese

In 1953, the Abbey’s dairy farm produced excellent quality milk in abundance, so the monks decided to make their own cheese.  They drew inspiration from the celebrated Port Salut to revive time-honoured maturing methods and create an exceptional product:  A ripened cheese that was an instant hit!

In 1959, the monks transferred the production to the regional Dairy of Herve.  Maredsous cheese continues to cultivate its unique character in the Abbey cellars for ripening, where it finds the right environment to transform the curd, the coagulated milk used to prepare the cheese. 

Maredsous beers

Maredsous beers

The real Benedictine tradition lies in the different Maredsous beers:  lager (6% alcohol content), brown ale (8%), and the triple beer (10%) are aged in the cellar for two months before being distributed.   

The delicate fruit or caramel flavours of these beers create a perfectly stable and harmonious blend with those of Maredsous cheese…

 

Bakery and cake shop

Bakery and cake shop

Our master bakers have always combined their experience with the time-honoured recipes of the Abbey to provide quality traditional products. 

The products made in the Abbey’s shops are sold exclusively in the cafeteria of the St Joseph Centre: you will not find them anywhere else.

Whereas the monks’ bread is still made using the same recipe, the wheat bread is a real blend of carefully selected wheat flour, milk and milk fat. 

The tarts, cakes and pastries are made with the same know-how. 


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