Soft cheese produced with whole cow's milk in the Belgian region of Aubel. It is characterized by being cured at the Trappist beer Val Dieu Grand Cru, which gives a characteristic color, great strength and great flavor. Intense taste matures between 3 and 4 weeks.
This cheese is purchased in units of 200 grams.
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|Mature period||3 to 4 weeks|
|Kind of milk||Pasteurized|
Beer Val Dieu Grand Cru is a brown beer of high fermentation, unfiltered and unpasteurized developed within an abbey (like Trappist beers), dark brown color with toasty aromas, malt, chocolate and Porto.
Val Dieu cheese Cru benefits from all shades of beer. Thus cheese acquires unctuous and smooth shades and accented character and potent flavors.
The Val-Dieu is consumed during the meal, appetizer, salad and even "raclette" as it blends well. It’s necessary complement is of course the abbey beer! Although combines with other beers or even with a good rioja.
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