What should you not mix with stinging nettle?

When cooking with nettles or eating stinging nettle cheese Belgium is known for, it’s best to steer clear of intense bitter greens like radicchio or high-tannin red wines. Those flavors compete with the cheese’s mild herbal notes. On the health side, nettles may interfere with diuretics or blood pressure medication—always consult your doctor if unsure.

What is the cheese wrapped in stinging nettles?

This refers to gouda-style cheeses commonly made in Belgium and the Netherlands. Cheesemakers press dried or wilted nettle leaves into the rind or mix chopped nettles directly into the curd. The result is a mellow, earthy flavor that gives stinging nettle cheese Belgium its signature green-speckled appearance.

What does nettle cheese taste like?

Mild, buttery, and subtly herbal. The nettle brings in grassy, almost tea-like qualities, while the base cheese offers the creaminess of young gouda. Some batches have added garlic or chives, but traditional versions stay simple and clean.

Does nettle rennet work?

Nettle rennet, made by soaking stinging nettles in water to extract coagulants, can technically curdle milk. However, it’s not common in commercial Belgian cheesemaking. Most producers use vegetarian microbial rennet to ensure consistency and food safety.

Stinging Nettle Cheese Belgium: 5 Reasons Foodies Love It

Name: Stinging Nettle Cheese Belgium: 5 Reasons Foodies Love It
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Belgian
Ingredients: 12 cremini mushrooms, stems removed; 1 cup grated stinging nettle cheese; 2 tsp Dijon mustard; 1 garlic clove, minced; Salt and cracked black pepper, to taste; Zest from 1/2 lemon

Description

A warm, herbaceous starter featuring creamy stinging nettle cheese from Belgium stuffed into roasted mushrooms. Ideal for cozy gatherings or elegant snack boards.

Ingredients

Scale

12 cremini mushrooms, stems removed
1 cup grated stinging nettle cheese
2 tsp Dijon mustard
1 garlic clove, minced
Salt and cracked black pepper, to taste
Zest from 1/2 lemon

Instructions

Preheat oven to 375°F (190°C).
Remove stems and gently hollow out each mushroom cap.
In a bowl, mix nettle cheese, Dijon, garlic, salt, and pepper.
Spoon the filling into each mushroom cap.
Place on a lined baking sheet and roast for 18–20 minutes.
Garnish with lemon zest before serving.

Notes

For extra kick, add a pinch of chili flakes to the filling.
Best served warm alongside herbal teas or light ales.
Can be prepped ahead and baked fresh for guests.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Appetizer
Method: Bake
Cuisine: Belgian

Nutrition

Serving Size: 3 mushrooms
Calories: 90
Sugar: 1g
Sodium: 170mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 4g
Cholesterol: 15mg

Keywords: stinging nettle cheese Belgium, mushroom appetizer, vegetarian cheese dish