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Munkeby cheese, produced by Munkeby Mariakloster in Norway, is a distinct artisanal cheese inspired by French monastic traditions. The monastery itself was established by Cistercian monks from France in 2007, who brought with them centuries-old cheesemaking expertise.
Munkeby cheese is crafted using fresh, raw cow's milk sourced from local farms. This cheese is noted for its soft, creamy texture and rich, complex flavors, which develop from the natural maturation process in the monastery's cellars.
About Munkeby Mariakloster
Munkeby Mariakloster, located in Levanger, Norway, is a monastery where French Cistercian monks produce Munkeby cheese, a soft, washed-rind cheese made from raw cow's milk. The cheese is inspired by traditional French monastic cheeses and reflects the rich grazing lands around the monastery.
The monks at Munkeby Mariakloster began cheese production as a means of supporting their community.