Rochefort’s cheese made with Ouessant Seaweed is produced by Fromagerie de Rochefort in the Belgian town of the same name. This historic area is also home to the Abbey of St Remy, sometimes also known as Rochefort Abbey.
The Abbey was founded in 1230 by Trappist monks who, in the nineteenth century created a small range of cheeses alongside the famous Rochefort Trappist beer.
The cheeses remianed in production until 1970 when, due to lack of manpower, they were forced to cease production. However in 1999, at the request of the town of Rochefort, Mathot-SOFRA, under the guidance of its owner Arthur Mathot, began to produce the cheeses according to the original recipes created by the monks.
Along with the traditional Abbey cheeses, the company also makes various flavored cheeses, including the Rochefort with Ouessant Seaweed.
Made from pasteurized cow’s milk, the cheese uses Ouessant seaweed harvested from an island off the coast of Brittany in northwestern France.
The texture is semi-soft and smooth with a yellow paste densly populated with fine strands of seaweed, which gives the overall paste a darker appearance. The rind is also yellow and made of Plasticoat – an edible plastic coating.
Flavors are rich, vegetal and savory with notes of sea salt, a slight tang and a clean, smooth finish.