The Abbaye de la Pierre-qui-vire is also called Pierre-qui-Vire. Its name is from the name of the Benedictine abbey; Pierre-qui-Vire.
The monks, experts at raising cattle, made cheese using the milk from the cows of the neighbouring farm, Huis Saint-Benoit. There is also a version of the cheese formed in a ball, made with the cheese which was not used to make the original cheese, which is mixed with herbs and moulded by hand.
The Pierre-qui-Vire cheese is the shape of a small disc, weighing 200g on average. It is matured for 2 weeks to dry it out, and then 2 months in a humid cellar, where the rind is washed regularly.
Appearance of the Abbaye de la Pierre-qui-vire cheese: red-coloured, smooth, glossy rind
Odour of the Abbaye de la Pierre-qui-vire cheese: penetrating
Texture of the Abbaye de la Pierre-qui-vire cheese: firm but supple
Taste of the Abbaye de la Pierre-qui-vire cheese: slightly pronounced, with a taste of the terroir.