Passendale is a beautiful cheese that stands out on a cheese buffet due to its artisanal spherical bread shape. Full pasteurized cow's milk forms the basis of this cheese, which after six weeks of natural ripening on beech planks has developed a whitish-gray (edible) rind. This distinctive cheese contains many small holes, which are thanks to the starter culture and the method of cheese making. Despite the low salt content, the taste of Passendale is full and mild, and the structure is very airy due to the small holes. In Belgium, the cheese is also known as the cheese with the golden heart.
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