Products & terroir

In the Netherlands, Boerenkaas is not simply a rustic style: it denotes cheese made on the farm from raw milk. Behind the protected name lies a very tangible tradition.

Why do Brussels sprouts divide opinion so strongly? Their Belgian history, surprising growth habit and a cooking method that might change your mind.

A spiral of yeast dough, brown sugar and cinnamon: the bolus tells a story of Zeeland, the baker's craft and Sephardic history from far away.

In the caves of Roquefort-sur-Soulzon, air from the fleurines helps shape this blue sheep's milk cheese. A story of place, craft and cooking.

In Cetara, anchovies, salt and time create an amber condiment of remarkable intensity. Its history, production and uses in cooking.

Born in 19th-century Brussels, Belgian chicory has a remarkable second life in darkness. Its history, cultivation and the legend surrounding its discovery.

Peket is much more than a small glass of jenever: in Liège, it accompanies festivities, the Walloon language and popular memory.

Chalice, tulip, flute or goblet: in Belgium, the glass is part of a beer's flavour, service and identity.

A grain spirit flavoured with juniper, jenever has an older history and a maltier personality than gin.

Trappist describes neither a colour nor a beer style: it denotes a monastic origin governed by specific criteria.

Young, hoppy and lively; older, dry, complex and slightly tart: Orval really does continue to change after bottling.

Saison evokes Hainaut farms and summer workers, but its history is more nuanced than the often-repeated legend.

This white wheat beer almost vanished before being revived in Hoegaarden in the 1960s and going on to conquer the world.

Lambic and gueuze owe their character to spontaneous fermentation, time, wood and the microbial terroir around Brussels.

Trappists, lambics, saisons, witbiers and pilsners: Belgium's brewing diversity comes from a history shaped by regions, yeasts and freedom.

Boulette de Nivelles, de Huy, de Beaumont or de Romedenne: these unassuming fresh cheeses are central to several great Walloon recipes.

Seeds, water, vinegar and a grinding secret: behind Belgian mustard lie longstanding producers and very different flavours.

Beneath its golden crust, pâté gaumais holds real pieces of marinated pork. A 19th-century speciality that became protected regional heritage.

Belgium's only PDO butter, Beurre d'Ardenne connects milk, pastures and processing within one region.

Salted, matured, sometimes smoked and slowly dried: Jambon d'Ardenne builds its flavour through patience and holds a protected geographical indication.