The artisan cheese Rochefort Trappiste is produced using traditional methods of the Cistercian monks of the Abbey of La Trappe de Rochefort. It is a soft cheese produced with cow's milk in the region of the Ardennes and refined in Rochefort. During maturation bathing in the famous beer with the same name which gives a distinct and special flavor. It can be purchased in units of 400 grams.
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|Kind of milk||Pasteurized|
These cheeses are made with the traditional recipe of the monks of the abbey of Rochefort, who also produced the famous Trappist beer of Rochefort, already consumed in the 19th century. These cheeses are direct descendants cheeses of the monks of the Abbey of Notre-Dame de Saint-Remy.
The monks of the abbey of Rochefort stopped production in 1970 and was in 1999 when it was reactivated investigating the recipes and the best kept secrets.
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