Rodoric
Production Area	Liège, Belgium
Pasteurized Pasteurization Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...	??
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 generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

 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 as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...

's milk

Milk

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

 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.

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.