Hard to spell but easy to love, Grevenbroecker is part of a new wave of artisan cheeses arriving in the United States from Belgium. Made on a family farm in Flanders from the farm’s raw cow’s milk, it is a peculiar blue cheese indeed. But if you think the producer might want to enlighten customers about how Grevenbroecker is made, you would be mistaken.

Grevenbroecker certainly has a striking appearance. Like Roquefort, it has a foil wrap, which keeps the blueing in check because it limits exposure to air. But once sliced, the cheese exhibits unusual veining, with big clumps of cheese, or curds, dramatically outlined in blue mold.

Learn more about Grevenbroecker cheese from the SFGate.