L'ecole du Fromage


Passendale: The Secrets & Traditions of a Belgian Creamery, with Hans Depraeter

6.00pm Saturday 8th October

Hans DEPRAETER, Cheesemaker at Passendale, is opening the doors of this historic Belgian creamery for an exclusive guided tour, sharing with us some of the secret recipes passed down the generations.

The event will stream live here on Saturday 8th October, simply click the blue button to watch.

Join The Tour

The origin of the Passendale Creamery goes back to 1917 , when the Donck family, farmers in Passendale, fleeing the horror of the 1st World War in the Ypres Salient, ended up in Normandy where they learned the craftmanship of cheesemaking. On their return to the farm they started cheese production, first with the milk available on the farm and later also with the milk they collected from neighbouring farms. In 1932 the St Jozef dairy was established next to the original farm.

The original recipes and natural methods of yesteryear are still respected today.

Postel is a one of the most renown Belgian hard cheese. This exceptional cheese was developed when the cheesemakers from Passendale met the monks at the Abbaye of Postel.

The cheese has a unique fruity and rich taste; the texture is firm and melting. Every year , the monks of the Abbay of Postel solemny confirm the quality of this unique cheese.

Tasting Toolkit

Three useful tools from the Academy Of Cheese to help you taste cheese like a pro before, during and after the Big Cheese Weekender.

Where to buy Cheese Directory

Looking for a local place to buy cheese? We are building a directory of Cheese Makers & Mongers to help you find the cheese you need.

Connect & Share

If you like what you see and eat, please shout about it on social media using the hashtag #BigCheeseWeekender. And do please keep buying good cheese: now, for the festival and afterwards!


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