Orval cheese has been made on the premises of the Abbey since 1928, using a recipe concocted in 1816 by Trappist monks from Port du Salut Abbey.
The cheese is pressed, uncooked with a natural washed crust distinguished by its creaminess. The current dairy is situated in the old farm building erected by the architect Vaes on the model of the Cistercian barn of Ter Doest. Each production represents about 320 blocks of about 2 kilos.
Orval cheese is made with fresch, whole cow's milk, pasteurised and collected from the neighbouring farms. These farms are situated in Gaume, the small southern corner of Belgium, where Orval is located. They are all "Milk Sector Quality" certified. The natural crust is washed entirely by hand to obtain a rich, typical taste as well as a flexible, melting texture.
Fromagerie de l’Abbaye d’Orval
Tél : +32 61 325 124
Fax : +32 61 325 135
Trappist products are recognisable from these initials.