Fodor's Expert Review Lousbergmarkt

A covered market that has expanded to include a collective of bakers, organic grocers, and a rather fine canteen called De Bergen, which uses the produce of its neighbors. But the star remains the cheese makers Het Hinkelspel, which was started 30 years ago by a group of students who were experimenting in making organic cheeses with raw cow's and goat's milk. They are one of only a handful of cheese makers in Belgium to make blue cheese, and the Pas de Bleu comes highly recommended.