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Cheese

Cheese

Maredsous cheese

Maredsous cheese

It's in the heart of the Belgian Abbey of Maredsous that the secret knowledge of the monks is well treasured. Maredsous is a unique recipe..

Herve / Val-Dieu cheese

Herve / Val-Dieu cheese

While maintaining the traditions and conserving traditional ripening methods that made his famous, Herve Company meet the demands of people.

Chimay cheese

Chimay cheese

In 1876, the Belgian Trappist monks of Scourmont (Chimay) have found the secret of producing the delicious cheese developed semi-hard cheese

Leffe Cheese

Leffe Cheese

The Leffe pavement is an authentic and tasty abbey cheese, which is absorbed throughout the ripening process, from the aromas of Leffe beer.

Brugge cheese

Brugge cheese

Belgian Brugge cheese is placed in ripening rooms where the degree of humidity, temperature and airflow are controlled for the typical taste

Grimbergen cheese

Grimbergen cheese

The typical cheese from the Abbey of Grimbergen is a semi-hard cheese with a spicy taste made from pasteurized milk. Ideal at the aperitif..

Affligem cheese

Affligem cheese

Cheese from Affligem Abbey is a semi-hard Belgian cheese with a spicy taste and made from pasteurized milk. This cheese is ideal in cubes...

Gouda cheese

Gouda cheese

Gouda cheese type, it is presented in three distinct quality: tender two months maturing; half-baked at six months; parboiled year and over.

Emmental / Gruyere cheese

Emmental / Gruyere cheese

The Gruyere and Emmentaler are both cooked and pressed cheeses produced generally in France and Switzerland, served in bloc or in slices ...

Other cheeses

Other cheeses

Cheese is a food obtained from coagulated milk or milk products, then followed by draining or not of fermentation and optionally refining...


Cheese

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