Question: What temperature of this European Benedictine monastery at Denée near Namur in Belgium helps the micro-organisms to transform milk into the cheese ?

text: List of cheeses
Europe -- Belgium
See also : Belgian cuisine
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence. In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.
Name Region Description
Brussels cheese  Made from cow 's milk , it has a smooth texture and a sharp and citrus flavor , along with a strong and salty bite
Chimay cheeses  Brands , and varieties , of cheeses produced by Chimay Brewery , some soaked in Chimay Ale
Herve cheese  An aged cheese made from unpasteurized cow 's milk . It is traditionally aged in humid caves
Le Wavreumont Made by Fromagerie des Ardennes , which is in Ferrières , Belgium Produced from cow 's milk , this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced
Limburger cheese  Originated during the 19th century in the historical Duchy of Limburg , which is now divided among modern-day Belgium , Germany , and Netherlands . The cheese is especially known for its pungent odor . One of the most traditional forms of eating Limburger is the Limburger sandwich
Maredsous cheese Produced at Maredsous Abbey in Denée , Belgium A loaf-shaped cheese made from cow 's milk . The cheese is lightly pressed , then washed in brine to create the firm , orange crust and pungent aroma
Passendale cheese Passendale , Belgium Named after Passendale , the village where it originated , it is one of the best-known cheeses in Belgium . It resembles a loaf of bread and has a round shape and a hard , but edible brown rind with spots of white . Inside , the flesh is golden , dotted with small holes and very creamy . It has a firm and damp consistency , slightly sweet bouquet and mild flavor . The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude
Remoudou Land of Herve , Belgium It derives its name from the use of milk removed 15 minutes after the usual milking . Hence the wallon verb rimoûd meaning to re-milk . This cheese weighs 200 to 500g . When it is washed with salt it gets a strong taste , and when it is washed with milk it keeps a mild taste . It is often sold in pieces
Rodoric Liège , Belgium An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves . When young , the interior is sweet , with age the flavor becomes spicy