Craig Lee / Special to the Chronicle
In her latest for the Chronicle, Janet introduces us to a BELGIAN cheese largely unknown here.
Despite sharing long borders with two of the largest cheese exporters in the world – France and the Netherlands – Belgium sends next to no cheese to the United States. Max McCalman, the New York cheese authority, includes not a single Belgian cheese in his excellent book, “Cheese: A Connoisseur’s Guide to the World’s Best” (Clarkson Potter).
That’s not because Belgium doesn’t make any. In January, at the Fancy Food Show in San Francisco, a trade fair, local distributor Cheese Works West was garnering a lot of buzz at its booth for its new line of Belgian cheeses. Months later, some of these cheeses are just beginning to trickle into local retail shops. Le Wavreumont (vahv-ru-manh), an aged cow’s milk cheese with a washed rind, is one that I hope will become a staple.