Bergues Cheese

Bergues cheese is a semi-hard, cow's milk cheese originating from the town of Bergues in the Nord department of France. It is known for its distinctive orange rind, which is a result of the washing process it undergoes during aging. The interior of the cheese is pale yellow with a firm yet slightly elastic texture. Bergues has a strong, pungent aroma, characteristic of washed-rind cheeses, and a complex flavor profile that balances savory, nutty, and slightly sweet notes. This cheese is typically aged for several months, allowing its flavors to develop depth and intensity.

Bergues cheese has its roots in the rich dairy traditions of northern France, particularly in the Flanders region. The town of Bergues, with its historical abbey, has been a center for cheese production since the Middle Ages. The cheese was traditionally made by monks, who utilized the local cow's milk and developed the washing technique to preserve the cheese and enhance its flavor. Over time, Bergues became a staple in the region's culinary culture, celebrated for its unique taste and artisanal production methods. Despite its regional fame, Bergues remains relatively obscure outside of France, cherished by those who appreciate traditional, handcrafted cheeses.

Bergues cheese is made from pasteurized cow's milk, which is curdled using rennet. The curds are then cut, drained, and pressed into molds to form the cheese. After unmolding, the cheese is salted and begins its aging process. A key step in the production of Bergues is the regular washing of the rind with brine or a mixture of brine and beer, which encourages the growth of specific bacteria that contribute to the cheese's characteristic orange rind and strong aroma. The cheese is aged for a minimum of two months, during which it is turned and washed periodically to ensure even development of flavor and texture.

Bergues cheese offers a rich and complex flavor profile. It has a pronounced savory and nutty taste, with underlying hints of sweetness and a tangy finish. The aroma is strong and earthy, typical of washed-rind cheeses. The texture is firm yet slightly elastic, providing a satisfying chew. The rind adds an additional layer of flavor, with a slightly salty and mushroomy note that complements the creamy interior.

Bergues cheese pairs wonderfully with a variety of foods and beverages. Traditional pairings include crusty bread, fresh fruits like apples and pears, and cured meats such as salami or prosciutto. For drinks, it complements robust red wines like Syrah or Pinot Noir, as well as Belgian-style ales and farmhouse ales, which echo its earthy and complex flavors. Innovative pairings might include honey or fruit preserves to contrast its savory notes, or a crisp cider to refresh the palate.