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Gentenaer
Gentenaer is a Belgian gouda that stems from the Vlaemsche tradition of enjoyment. The cheese is artisanally matured on wooden boards. After 6 months, its sublime sweet taste awakens in a traditional cheese warehouse on the outskirts of Ghent. Ideal for on a sandwich or as a cube on a tapas board.
Gentenaer won the Super Gold medal at the World Cheese Awards 2022-2023 in Wales, UK.
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Maigre du Nord
This less fatty hard goat cheese was awarded the gold medal by a jury of independent cheese masters at the World Cheese Awards 2021-2022 in Oviedo, Spain. The goat milk for this goat cheese comes from goat farmer Hans from Maarkedal (near Oudenaarde). This milk is freshly processed on a daily basis in Lotenhulle.
Maigre du Nord won the Bronze medal at the World Cheese Awards 2022-2023 in Wales, UK.
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BoereJan
An artisan story of the best pastures in the Meetjesland, happy cows, delicious Belgian whole milk, a quirky cheese farmer and delicious and pure farmhouse cheese from our own soil.
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Gentse Keizer
This cheese with its typical black rind is made from the best Belgian whole milk and aged on wooden boards for 8 weeks. Tastes savoury, creamy and intense. Real old-school Belgian cheese.
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Rosse Jeanette
A semi-hard cheese with small holes that is smear-ripened for 2 weeks. This is how this cheese obtains its reddish surface. The curd of this cheese was shaken and contains many oxygen molecules. The interplay of oxygen and dairy creates a typically pleasant flavour.
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Wittekop
A gentle, soft cheese with a typical edible white mould rind that smells like freshly picked mushrooms. The dairy is very creamy and tastes fresh and playful.
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Biloute
Semi-hard washed cheese with artisanal natural rind of the abbey cheese type. Abbey cheeses are often smeared with a plastic coating, just like Gouda cheeses, to preserve the cheese for longer. With Biloute, we let the play of moulds, bacteria and yeasts have free rein.
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Biloute Bière Brune
Semi-hard washed beer cheese with artisanal natural rind of the abbey type. Adding brown beer to the curd adds a fruity, bitter touch to the flavour. This cheese smells of delicious brown Trappist beer.
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Lotenhulle Bufflonne
A farmstead cheese made from milk from buffaloes grazing at the Keysershoeve in Zoersel, the only buffalo farmer in Flanders. This cheese has a slightly moist rind of natural red flora. The ivory-coloured dairy is creamy and melts on the tongue. The taste of the dairy is slightly sweet, earthy, with notes of yeast, butter, hay, nuts, white chocolate and mushrooms. As the cheese matures for longer, this flavour profile becomes more prominent.
Lotenhulle Bufflonne won the Silver medal at the World Cheese Awards 2022-2023 in Wales, UK.
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Lotenhulle Rouge
This farmstead cheese has a slightly moist rind of natural red flora. Just below, the dairy is pale yellow, with a creamy soft texture. In the middle, the dairy is compact, with a few eyes. This cheese has hints of hay, beechnuts, chestnuts and a pleasant sweetness. As the cheese matures for longer, the texture becomes smoother and creamier and the flavour more prominent.
Lotenhulle Rouge won the Bronze medal at the World Cheese Awards 2022-2023 in Wales, UK.
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Lotenhulle Fermier
Hard farmhouse cheese with an artisanal brown-grey natural rind. Slice this cheese and put it on your sandwich. The fresh whole Jersey cow's milk provides a very creamy texture. Rediscover the taste of old!
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Lotenhulle Cabral
This cheese is a hard goat's cheese with a brown-grey natural rind that radiates craftsmanship. This goat's cheese is made from East Flemish goat's milk from Maarkedal.
KNOWLEDGE. The proteins and fats in goat milk are easier and lighter to digest than those of cow's milk.
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Merx Vagebolleke
Semi-hard cheese made from Jersey cow's milk whose rind is washed with red-smear for 3 weeks. Young and creamy in character with a mild creamy aftertaste. As the cheese matures for longer, the flavour becomes spicier.
Merx Vagebolleke won the Silver medal at the World Cheese Awards 2022-2023 in Wales, UK.
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Merx gekruid
Merx Gekruid is a spherical grating cheese with fleur de sel, ground black pepper, chopped garlic and finished with colourful flower petals. This cheese is refined and dried for several months until almost all the moisture is removed. From then on, the flavour is tangy and intense and it can be grated.
Winner of the Golden Tavola 2022 at the Tavola trade fair in Kortrijk.
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Merx Camarck
The name of this cheese is a contraction of two words namely "Camembert" and the river Mark. It has a slightly chalky to malleable texture surrounded by a natural white mouldy rind. Creamy and mild in flavour with a touch of mushrooms. Delicious on a cheeseboard or to incorporate into creative dishes. The longer the ripening, the creamier the dairy...
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Merx Landloperke
This washed crust cheese is made from plant-based curdled milk from the Jersey cow. The dairy has a running texture and a tangy, unique and characterful taste with a slight bitterness at the end. This "running cheese" is kept in shape by a lace 'lingerie'.
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Merx Lochtenberger
Semi-hard Jersey cow's milk cheese with washed rind reminiscent of mountain cheeses from France or Switzerland.
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