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OLD POSTEL CHEESE
Old Postel Abbey Cheese. Cow’s milk from Belgium. This cheese is so dense, it ends up not looking like much. It comes in a wide loaf that we cut in half and slice up so that each slice looks like a slice of a loaf of bread. It has a little strip of a dark red label with French and Flemish writing on it. It is a dark, earthy yellow color, and heading towards brown around the edges. Hard cheese, aged over 12 months. 270 mg of sodium. It reminds me of Parrano, but not as soft, light, and creamy. Nevertheless, it still has a great creamy taste. Nobody at work really likes this cheese, but I sure do. It feels a little pasty in the mouth and it has a caramel, nutty flavor that sometimes reminds me of peanutbutter. This is a cheese that was traditionally made by trappist monks.
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