Characteristics
Produced from pasteurised cow’s milk, pale yellow in colour, soft, full and creamy.
Suitable for vegetarians and lactose free.
Aged for 3 to 6 weeks.
Production
This abbey cheese is produced by the Belgian Deweer family of cheesemakers on their cheese farm ‘t Groendal, on behalf of the Discalced Carmelite Fathers of Bruges, Ghent and Antwerp.
