Abbaye de Belval

Abbaye de Belval is a traditional cheese that's also known as Belval or Le Trappiste de Belval. The cheese is produced in the region of Picardy by Trappist sisters and it's made from raw cow's milk. Belval matures for 60 days in the abbey cellars.

This semi-soft cheese and has a golden and glossy washed rind. Underneath it, the body is ivory white in color and elastic. The aromas are subtle and light. Apart from the basic Le Belval Nature that's washed in a simple brine, there are also Le Belval Bière Blonde, washed in blonde ale, and Le Belval Bière Brune, washed in brown ale.