Fromage d'Abbaye belge
Abbaye d'Echourgnac or Timanoix is a cow's milk cheese made by monks, matured using a nut liqueur.
Abbaye d'Igny is a cheese made by a monastery, with a fine rind.
Abbaye de Belval cheese is a raw cow's milk cheese from Picardy.
The Abbaye de Briquebec is a cheese from Normandy, made with cow's milk, with a smooth and soft rind.
Abbaye de Chamabaran is a cow's milk cheese made by a monastery, it is tender with a slightly acidic flavour.
Le fromage Abbaye de Chimay à la bière est typique des productions trappistes.
Abbaye de Citeaux cheese is a cheese from Burgundy with a fruity flavour and a soft texture.
Fromage belge, au lait de vache.
Fromage belge au lait de vache, de la province de Namur.
Abbaye de la Coudre is a cow's milk cheese, shaped into small wheels.
Abbaye de la Meilleraye-de-Bretagne is a cow's milk cheese from the Loire Atlantique.
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