Cheese factory

Technical data label for Orval cheese


GENERAL DESCRIPTION

- Cheese made by on the site of Orval Cistercian Trappist Abbey in Belgium
- Using wholefat pasteurized milk of the Gaume region
- Compacted cheese of the Saint Paulin variety
- Average weight : 2,1kg per block.
- "Rectangular" loaf shape.


INGREDIENTS

  • Pasteurized cows' milk,
  • Rennet,
  • Lactic fermentation agents,
  • Salt.

COMPOSITION

  • Natural rind (untreated) of an orange colour which natural dye, Achiote, tropical plant (E160 B).
  • Total dry extract : +/- 53% in weight.
  • Fat content in relation to total weight : +/- 30%.
  • Salt content : ± 2 %
  • Protein substances: ± 21 %
  • Energy value : 372 kcal/100g


DISTRIBUTION

Belgium, France, Holland.

∧ top