Cheesemaking is a real art. It still includes many manual processes and requires fundamental knowhow and expertise. It takes years to become a cheesemaker able to produce authentic cheese. Fromunion is synonymous with the art of making authentic Belgian cheeses – Passendale and others. The company looks back on 85 years of cheesemaking.
“We try to combine traditional craftsmanship and innovative product development,” stresses Research and Development Manager Hans de Praeter. “Unlike our neighbouring countries France and the Netherlands, Belgium is not really the country of cheese. However, we have created unique cheeses such as Passendale that are widely appreciated. Based on our substantial know-how, we constantly develop new cheeses adapted to changing market needs. One thing we put utmost effort on is authenticity. We try to highlight the specific character of our cheeses.”
Indeed, Fromunion’s cheeses are appreciated for their unique taste. Passendale for instance is a creamy, semi-soft cheese made from cow’s milk that resembles a loaf of bread. It has a brown crust that is edible and is available in four different varieties.
Père Joseph and Pavé à la Leffe are other product highlights, both inspired by the ancestral know-how of Belgian abbeys, which is typical for many Belgian cheeses. Fromunion introduced Pavé à la Leffe last year – and it was a huge success right from the start.
The cheese is available as Pavé à la Leffe Blonde and Pavé à la Leffe Brune with a more intense beer taste, and it has already recieved with the Golden Archer award in the cheese category from the retail magazine Distribution Ajourd’hui.
Fromunion’s cheeses stand out from the market. They are synonymous with high-quality ingredients and profound expertise. “It all depends on the know-how and commitment of our employees,” says Mr. de Praeter. “It is not easy to learn the art of cheesemaking, and it takes a lot of time. Our employees have this time, and this is extremely important.”
120 permanent employees work for Fromunion today, plus additional seasonal staff. Thanks to their competence, the company has developed a broad range of cheeses which are all lactose-free and vegetarian to match the most diverse tastes.
“We are part of the Savencia group but still keep up the spirit of a traditional family business,” points out Mr. de Praeter. “This gives us the freedom to follow our own path.”
