Père Joseph is a semi-hard, strong-smelling cheese from the Walloon Region of Belgium. It is a trappist, or monastery-style, wash-rind cheese. It is made of pasteurized cow's milk.
After Père Joseph is aged over a month, it is encased in a brown paraffin rind. The interior is light yellow, with small, irregular holes. The cheese is high in butterfat, and so has somewhat of a creamy texture. Père Joseph melts well.
Its taste is slightly salty, and somewhat sharp, yet buttery. Many people compare it to Limburger, both in taste and smell. Père Joseph is a little less aromatic and is milder than Limburger.
The cheese is named after François Leclerc du Tremblay, who was also known as Père Joseph (Father Joseph), an advisor to Cardinal Richelieu, in the late 1500's and early 1600's.
Where to buy
You can find Père Joseph online at
igourmet.com
Your comment will appear once it is approved.
Comments