Cheese factory Walschot

Of the 140 basket cheese makers who were located in Beersel before World War II, Walschot is the only one that remains, founded in 1905 and now in its fourth generation.
Based on a method that is now hundreds of years old, the Walschot family makes cottage cheese from pasteurized milk from the Pajottenland, to which they add butyric acid.
That butyric acid causes the cheese to curdle.
The milk is stored in a steel tank for a rest period of 48 hours, after which the cheese curds are transferred to large baskets, in several batches.
This way, due to the pressure of the various layers of cheese, the remaining milk liquid runs away and after a few hours the cheese is ready to be wrapped in the white parchment paper.
In the meantime, the filling of the baskets is done both manually and mechanically.

The baskets of cheese are a real classic in our region and are eaten on a thick slice of bread, supplemented with spring onions, radishes and possibly some herbs and chives.
Such a sandwich in combination with gueuze, kriek or lambic is the perfect meal for a wonderful summer afternoon, for example after a brisk bike ride through Beersel...

The product was recognised by VLAM as a traditional Flemish regional product.
On Mondays and Fridays you can come here for your fresh basket cheese.

De Lambiek