A little history... Since 1985, Jacquy Cange has been selling cheese to restaurants and to fine grocery stores. After working for several months, he decided to differentiate his business from other cheese-sellers by paying more attention to product choice and quality. He decided to make eating cheese even more pleasureful, simply by maturing his wares.
In 1995, he constructed a maturing workshop, in accordance with hygiene standards, which has no less than five maturing rooms where each cheese can age, slowly, under the right humidity, temperature and ventilation conditions. In 1998, he created the "Gamme Jacquy Cange" range for export, which is made up of the best Belgian farmhouse cheeses and he developed a series of "Affinages Créatifs" (creative maturing processes where another ingredient is added, such as wine, beer, herbs, truffles, etc.).
His cheeses matured using beer often win prizes at various local, national and international competitions. The "Registered Trademark Jacquy Cange Craft Cheese Ripener" cheese families are: plain cheeses, cheeses matured using various beers, various wines, various types of mushrooms, various herbs, dried fruit, specialities, and so on.
For the event Mons 2015 European Capital of Culture, Jacquy Cange developed a new cheese made using Car d'Or beer, produced by Brasserie St-Feuillien, and malt! The cheese made using Car d'Or beer received the "Mons 2015" label and won a silver medal at the Best Cheeses in Wallonia competition held in Harzé.