Orval (cheese)

Orval's cheesemaking began in 1928, two years after the monks returned to the abbey of the same name.

This cheese is made from whole milk pasteurized in the country gaumais. Its uncooked pressed paste, enzymatic coagulation and animal rennet with the washed crust, is characterized by its creaminess. It is similar to a port-salut.

Orval cheese carries the Authentic Trappist Product logo which guarantees that the product is manufactured in a Trappist abbey, under or under the control of the monks, and a portion of the proceeds from its marketing is dedicated to charity.

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