Brasserie d’Orval

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 with a natural rind (untreated) of an orange colour which may change over a period of time.
• Total dry extract : +/- 53% in weight.
• Fat content in relation to total weight : +/- 30%.
• Salt content : +/- 15gr per kilo of cheese.
• Average weight : 2,1kg per block.
• "Rectangular" loaf shape.

Ingredients

Pasteurized cows' milk, rennet, lactic fermentation agents, salt.

Distribution

Belgium, France, Holland.