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ORVAL Cheese Slices +/-250g - Belgian Cheeses -
  • ORVAL Cheese Slices +/-250g - Belgian Cheeses -
  • ORVAL Cheese Slices +/-250g - Belgian Cheeses -

ORVAL Cheese Slices +/-250g

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ORVAL Cheese Slices +/-250g - 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.

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ORVAL Cheese Slices +/-250g

The Orval is made with whole cow milk coming from the Gaume region in the south of Belgium and carefully selected by the Cistercian monks of the Orval abbey. It is an uncooked pressed cheese and has an orange coloured rind.


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.


PASTEURIZED cow's milk, salt, microbial coagulant, lactic ferments, dye (E160b), preservative (E235).


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