L'ecole du Fromage

VIRTUAL TOUR

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 Donck family of Passendale started producing cheeses in 1932 with the cooperation of many of the area’s milk producers. After World War II, the family began producing milk, butter and yoghurt as well, and eventually relocated their business to a former brewery. The original recipes and natural methods of yesteryear are still respected today. 

Postel is a one of the most renowned Belgian hard cheeses. It was invented by the monks at the Abbey of Pastel, hence the name, and was then preserved by Passendale creamery.

For the Big Cheese Weekender, Hans DEPRAETER, Cheesemaker at Passendale, is opening the doors of the creamery for an exclusive guided tour, sharing with us some of the secret recipes passed down the generations.

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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