Blue cheese produced in Belgium with cow's milk. It is one of the few blue cheeses that develops a mildewed white rind so characteristic of other cheeses such as Camembert. Its flavor is soft and its texture is creamy. It is a small bite to enjoy a different cheese. You can buy this cheese in units of 120 grams.
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|Kind of milk||Pasteurized|
The cheeses from Abbaye du Val-Dieu are produced and refined by the Herve Société cheese factory, a family business located in the heart of Herve.
The link between the Abbey and Herve's local cheeses does not date back to yesterday. In its heyday, the Abbey had more than 1,000 hectares of farmland and farms. In the 17th and 18th centuries, local peasant agriculture focused on the breeding of dairy cows. The milk was processed in each farm and butter and cheese (the famous Herve cheese) was produced to sell in local markets or export to other more distant countries.
Today, the range of cheeses from Abbaye du Val-Dieu is wide and varied. It is the fruit of the know-how of making cheese from an entire region perpetuated by the Herve Company cheese factory.