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Fermentation Atlas

Belgium

14 ferments from Belgium, with how each is made.

14 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Herve PDOCheese35 days – 2 months
Lambic (spontaneous coolship beer)Alcoholic drinksup to 30 days10–30 °Cup to 3.8
LimburgerCheeseat least 2 monthsat least 2 °C4.8
Mimolette (extra-vieille)Cheeseat least 13 months8–16 °C5.1–5.6
Water kefir (tibicos)Soft drinks24 h – 7 days17–29 °C
Boulette d'AvesnesCheese2–3 months
Brusselse kaas (Fromage de Bruxelles)Cheese2–4 months
Chimay à la bièreCheese1.3–45 h
Frênette (ash-leaf drink, cidre de frêne)Alcoholic drinks7–21 days
Mont des CatsCheese28–35 days
Pas de RougeCheese
PassendaleCheese
Plateau de Herve / Djotte de NivellesCheese
RemoudouCheese

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made