Orval’s cheese is unique to Orval Abbey, being made from pasteurized whole milk from local dairy farms in the Gaume region. It’s an uncooked, semi-soft cheese, with a naturally washed rind. In Belgium, this creamy cheese is included in the category of cheeses referred to as "Plateau.”
Orval’s cheese is made according to a process developed in 1816 by the Trappists from Port-du-Salut Abbey in the department of Mayenne in France. The monks of Sept-Fons Abbey in Moulins, France, who re-founded Orval, began making this cheese at Orval in 1928, just two years after the monks had been able to return to the monastery.
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