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Abbaye de Belval

      Belval
      Le Belval
      Le Trappiste de Belval or Belval













This cheese is also known as Le Trappiste de Belval or Belval. Manufactured in historical Picardy province of north France by Trappist sisters, Abbaye de Belval is matured for about 60 days in the cellars of the abbey with great care. The disc shaped, semihard cheese is made from cow's milk and has a light aroma.



Description



Texturally, it has an ivory white paste and a smooth, glossy, golden, washed rind.



Cooking



This cheese which reminds of Saint-Paulin has been made since 1893 by the sisters of the abbey. The Belval cheese makes a perfect pair with all light, fruity red or fullbodied red wines such as Beaujolais, Chinon, Champigny and many more.




Certification



  (the name is not protected)


Vegetarian



  No


Dietary product



  No



NUTRITIONAL VALUE




Fat in dry matter



   40 - 46 %



Statistics



2,7 -  Individual visits per month (average)
40 -  All individual visits
21 02 2017 -  Date of publication of this article


Belval. Foto  № 2



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