Fete fromage chateau Bouillon 071017 Pho.webp

Week-end of the "Oeillet du château"

Within the depths of the castle lies a true treasure...

On September 20 and 21, 2025, come discover a cheese from the Middle Ages !

Since 2016, the "Oeillet du Château" cheese, made by Barbara and Peter De Cock of the "Bergerie d'Acremont", according to an old medieval recipe, has been matured in the cellars of the fortifed castle of Bouillon.

On the weekend of September 20 and 21, 2025, the "Royal Syndicat d'Initiative of Bouillon", in collaboration with the "Bergerie d'Acremont", will organize the 8th edition of the "Fête du Fromage" at the fortified castle of Bouillon, during which the "Oeillet du Château" will be honored for one evening (Saturday, September 20) and one day (Sunday, September 21).

Saturday, September 20

In the evening, accompanied by a guide dressed as in the Middle Ages, take part in a gourmet nocturnal tour (only in french and dutch) of the fortified castle of Bouillon. On the menu: a tour of the castle and tastings of preparations based on succulent products from the "Bergerie d'Acremont".

During your visit, there will be four stops with tastings : Mise en bouche (tasting of "Oeillet du Château") & visit to the cheese cellar, Cheese fondue & aperitif, Farmhouse burger & drink and Ewe's milk ice cream.

Sunday, September 21

Come and visit the maturing cellar in the presence of the shepherd, and watch a demonstration of how to make "Oeillet du Château".If you fall in love with the cheese, you'll be able to buy it on the spot ! Last but not least, you'll be greeted by some very special guests at the château entrance: the ewes.

A cheese aged in the underground of the castle.

Caves à fromage, week-end oeillet du château fort de Bouillon, une attraction incontournable en Ardenne

Cheese cellar

The conditions are optimal for cheese maturation. Partly carved into the rock, the castle's cellars are natural cold rooms where the temperature rarely exceeds 13°C (recommended temperature for quality cheese). Moreover, the humidity level is excellent.

L'Œillet du château

In the spirit of preserving all the customs and traditions, La Bergerie d'Acremont has drawn inspiration from an old recipe from the Middle Ages, passed down through generations.

Cheese, considered a staple for the poor during the Middle Ages, is not prominently featured in gastronomic literature. Nevertheless, with diligent research, an ancient recipe has been rediscovered.

This hard cheese is made from raw sheep's milk, known for its quality as the sheep are exclusively fed on hay, barley, flax, and triticale, not ensilage.

The draining process follows an age-old technique.

Where ?

In the fortified castle of Bouillon.

When ?

Saturday September 20 (evening) Departures at 7:15 p.m., 7:45 p.m., 8:15 p.m. and 8.45 p.m. Duration of +- 1h30. ONLY IN FRENCH AND IN DUTCH

Sunday, September 21 (day) During the opening hours of the fortified castle of Bouillon (10:00 a.m. to 6:30 p.m., last entry at 5:45 p.m. at the latest).

Prices

On Saturday : 40 € per adult/senior/student and 25 € per child (4 to 12 years old) and free for children under the age of 4 years old. ONLY IN FRENCH AND IN DUTCH !