Abbey cheese Orval

Abbey cheese Orval
Orval is manufactured on the site of the Trappist abbey in Orval in the south of Belgium. Fresh whole milk from the Gaume region is used as the basic raw material. It is a semi-soft cheese of the St. Paulin type that matures for three weeks.
Description Abbey cheese Orval
The cheese from the Trappist Abbey in Orval is a special and esteemed cheese produced in the Abbey of Notre-Dame d'Orval, located in the Belgian Ardennes. This abbey is world-famous for its Trappist beer, but it also produces a delicious cheese that is beloved by cheese enthusiasts around the globe.
Ingredients:
Fat 50+, pasteurized cow's milk, rennet, culture, salt
Quality:
Your Orval cheese will be freshly cut and vacuum packed!
Due to the firm structure of Orval cheese, it is perfect for shipping by post.
Trappist Abbey in Orval
The cheese from the Trappist Abbey in Orval is a semi-hard cheese made from cow's milk. The cheese has a characteristic creamy texture and a unique taste. The cheese's maturation process lasts several weeks to several months, depending on the desired flavor and texture.
The cheese is produced with the same dedication and care as the famous Trappist beer of the abbey. The monks of the abbey follow traditional production methods and use only high-quality ingredients to produce a cheese of the highest quality.
The cheese from the Trappist Abbey in Orval is a flavorful and characterful cheese that pairs perfectly with a good glass of beer, but is also delicious enjoyed on its own. It's a true delicacy that reflects the tradition and craftsmanship of the abbey.
More information
Brand | Orval |
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Flavor strength | Mild |
Country origin | Belgium
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Nutritional information | per 100 grams |
fat (gr) | 55 |
Saturated fat (gr) | 21,9 |
Calcium (mg) | 160 |
Calories (kcal) | 372 |
Kilojoules (KJ) | 1556 |
Carbohydrates (gr) | 0,2 |
Protein (gr) | 22 |
Type of milk | Cow
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Type of rennet | Rennet |
Lactose-free | No |
Pasteurized Yes/No | Pasteurized |
Limited shelf life | No |