Artisanal, semi-hard, lactose-free abbey cheese.

The heavenly taste of an age-old devotion.

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.

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.