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.
  • Engelszeller - Engelszeller Bio-Trappist® cheese produced by Stift Engelszell 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

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