Frédéric’s selections aren’t just available at his two cheese shops, they also grace cheese platters at fine dining establishments in Belgium, the Netherlands and Luxembourg. “It was my father who made us known to top chefs. He would visit and have them taste our cheeses. In France, restaurants were already in the habit of noting cheese ripeners on menus. We are proud to be listed on so many menus in our own region now, up to and including three-star restaurant Hof van Cleve.”
It was again Frédéric’s father who discovered how well Belgian beer and cheese go together.
He even wrote two books on the subject. “People are quick to pair cheese with red wine, but actually, the bitter tannins in the wine clash with the cheese’s high fat content.This pairing accentuates the bitterness of the wine and obscures the cheese’s soft creaminess – hardly a match made in heaven. A nice frothy beer is a much better idea. The fatty cheese creates a layer of grease on your tongue, which the beer’s bubbles break up again. Your palate is refreshed and you are eager for your next bite.” The extensive range of flavours also makes beer an attractive pairing for cheese. “You can find interesting beers to heighten or complement any cheese’s flavour. A refreshingly sour geuze combines very harmoniously with a young, acidic goat cheese due to the similarities, for example. You can also aim for contrast instead. A blond high-fermentation beer such as Duvel has a subtle bitterness and acidity that are lovely with more mature cheese. I love it when two local products work so well together.”