List of cheeses

Columns: 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

Example questions:
Which troops occupied this region in the 1790s where the Belgian cheese known in southern Dutch contexts as Rommedoe originated ? | What was the former name of the European cheese that is originated from the 420 km² Belgian region of Wallonia ? | Which municipality is this village located in where the Belgian cheese that resembles a loaf of bread with a round shape is produced ? | What temperature of this European Benedictine monastery at Denée near Namur in Belgium helps the micro-organisms to transform milk into the cheese ?

Answers:
French Revolutionary troops | angelot | Zonnebeke municipality | 12 °C