Orval (cheese)

See also: Orval,

The manufacture of the cheese of Orval starts in 1928, two years after the return of the monks to the abbey of the same name.

The cheese of Orval is manufactured containing pasteurized full-cream milk of the country gaumais. Its pressed paste, not cooked, with washed natural crust is characterized by its consistency. It is connected with the Port-Salut cheese.

The cheese of Orval raises the logo Authentic trappist product guaranteeing that the product is manufactured within an abbey Trappist, by or under the control of the monks, and that part of the incomes of its marketing is devoted to caritative works.

See too

  • Abbey of Orval
  • Beer of Orval

External bond

  • the manufacture of cheese of Orval (official site of the abbey of Orval)

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