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Blankaart 15oz

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This is a variety of the 'Keiemse Witten' that has been produced in a square shape at the request of cheese affineur Van Tricht so the affinage or aging could be done differently. This organic cheese is produced from organic raw cow’s milk by cheese makers ’t Dischhof in Keiem close to Diksmuide, West Flanders. Enzymes remain intact in the raw milk and during maturation the Blankaart develops a deep, rich taste and a full-bodied aroma. All 'Dischhof' cheeses have a covering of sea salt, which has a more balanced composition than refined kitchen salt. Modified bacteria are used in the rennet. Blankaart is a very mild cheese with the chalky structure of a Chaource from French Burgundy. This soft cheese with a white mouldy rind has a fresh, slightly sour flavour. It is produced with cow’s milk, fresh every day, a quarter creamed off to keep the fat content down. It’s good to know that you can eat the crust, as you can with other white rind cheeses. In fact, the crust enhances the flavour, provided the cheese has been matured with care. Beer Pairing Tips: Nice to enjoy with a dry old Gueuze, the acidity of the beer works very well with this cheese.
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Country of Origin Belgium
Producer Undefined
Cheese Type Mold-ripened
Type of Milk Cow
Flavor Profile Medium-strong
Rennet Type Microbial
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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