Abbaye de Troisvaux

Uncooked pressed cheese

The cheese dairy of the abbey of Belval was established in 1893, it was a way for the community to make money to live. The surrounding farmers took their milk to the dairy to be transformed into cheese by the nuns of the abbey.

The nuns of the abbey make and mature the cheeses as a way of earning money to live. The methods of ripening, in the artisanal way have been conserved, but not the commercialisation. Today, the cheeses of Belval are managed by the ‘Conservatoire national des Arts culinaires’ and the cheese is considered a patrimony of the region. The cheese is sold by some of the most prestigious cheesemongers in Europe, including Harrods in London.