Passendale Cheese resembles a loaf of bread, with a round shape, and a hard but edible brown rind with spots of white.

After World War II, the family began producing milk, butter and yoghurt as well, and eventually relocated their business to a former brewery.

In 1978, they launched "de Groot Hof–Grand’Ferme", a cheese inspired by local tradition.

[2] At the end of the ripening process, the rind of the Passendale Classic is brushed before it is packaged.

This special version of the cheese ripens for 6 months in the cellars of Cheesemaker Passendale, and has a more distinguished taste.