Rodoric cheese

Rodoric
Production Area	??
Pasteurized Pasteurization Pasteurization is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1864...	??
Texture	??
Fat content	approx. 35-45%
Protein content	approx. ??%
Dimensions/weight	??cm x ??cm thick/??-??kg
Aging time	approx. ?? months
Certification	??

Rodoric is an aged cheese

Cheese

Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into...

 made from unpasteurized goat

Goat

The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep: both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...

's milk

Milk

Milk is an opaque white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce...

 traditionally aged in humid caves. The process of fabrication is very similar to the one of Maroilles

Maroilles (cheese)

Maroilles is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured...

 or Herve

Herve cheese

Herve is an aged cheese made from unpasteurized cow's milk. It is traditionally aged in humid caves.Herve comes from the Belgian town of the same name. It is a Limburger-like cheese: pungent and soft. It is sometimes flavored with herbs. Herve has a pale yellow interior with a glossy reddish-brown...

, but the use of goat's milk instead of cow's milk makes it unique. Rodoric comes from the Belgian region of Liège

Liège (city)

Liège is a major city and municipality of Belgium located in the province of Liège, of which it is the administrative capital, in Wallonia, the French-speaking region of Belgium.The city is situated in the valley of the Meuse River, near Belgium's eastern borders...

.

When young, the interior is sweet, with age the flavor becomes spicy. Because it's so strong, Rodoric is best eaten with dark breads and beers.

It is often regarded as quite rare in Belgium.