The beer cheese of the Koningshoeven Abby in the South of the Netherlands has a special flavor. No artificial flavorings are used in the secret recipe. The cheese is stored for minimally 10 days and is rinsed with a mixture of La Trappe Trappistenbeer, brine and a red culture. This gourmet cheese can be consumed after 4 en 8 weeks. The flavor is surprisingly soft with a special aroma.
The Koningshoeven beer cheese is a type of Meshanger (knife sticker) cheese and was made in the Netherlands until 1940. The Meshanger cheese has it roots in the Edam cheese makery, but has the shape of a small Gouda cheese. It is a very young sticky cheese and has an ivory white-yellowish color. The flavor is lightly sour and yeasty.