Cheeses

In various monasteries, Trappists produce artisanal cheeses and some organic cheeses from goat's milk and cow's milk. The milk used in the cheese-making facilities comes primarily from the monks' own herd or from local farms.

  • Chimay - Chimay cheeses, produced by Scourmont Abbey.
  • Westmalle - Westmalle, produced by Our Lady of the Sacred Heart Abbey in Westmalle.
  • La Trappe - The La Trappe cheeses produces at Our Lady of Koningshoeven Abbey.
  • Mont des Cats - Trappist® cheeses from Mont-des-Cats Abbey.
  • Cardeña - Trappist® cheeses produced by the Monastery of St. Peter of Cardeña.
  • Orval Trappist - Orval cheese from Orval Abbey
NL

Welkom

Welkom
EN

Welcome

Welcome
FR

Bienvenue

Bienvenue
DE

willkommen

willkommen
IT

benvenuto

benvenuto
ES

Bienvenido

Bienvenido

This site uses cookies. We use cookies to assist with navigation and your ability to provide feedback.  We also use cookies to analyse your use of our products and services.

Read more about our privacy policy.

No thanks Okay