Orval cheese, another Trappist craft
Since 1928, Orval cheese has connected Gaume milk, uncooked pressed curd and a hand-washed rind. A heritage to distinguish from the beer.
There is more to Orval than a bottle
Orval cheese is made within the abbey at Villers-devant-Orval, in the municipality of Florenville and the Virton district. The cheesemaker's description presents a pressed, washed-rind cheese made with pasteurised whole milk from Gaume. The name is shared with the place, but the cheese is not a liquid variation or a simple evocation of beer. It has a history and skills deserving their own account.
1928 and a line of knowledge from France
The official timeline dates cheesemaking at Orval to 1928, two years after the monks returned. Monks from Sept-Fons brought knowledge tracing back to the cheese developed at Port-du-Salut in 1816. Keep these dates distinct: 1816 is not the beginning of production at Orval. This movement of a process between communities tells of heritage passed on, but also re-established and adapted to another region.
From milk to a block of cheese
The cheesemaker describes uncooked pressed curd. Milk is pasteurised, then coagulated into curd that is cut and drained before moulding and pressing. The maker's detailed account helps explain the transformation: material is not simply poured into a mould and left to harden. Several interventions remove some whey and organise the cheese's structure. The final product bears the trace of these successive choices.
The rind works too
After salting comes maturation in a ripening room. The producer specifies three weeks and hand-washing of the rind. Humidity, temperature and air circulation contribute to this stage. Supple texture and character therefore develop after moulding too. The orange rind is described precisely in the official ingredients information; colour should not be interpreted as proof of spectacular ageing or a secret ingredient.
Finding it under its true identity
When buying, distinguish Orval cheese from a preparation simply flavoured with beer or another pressed cheese from the region. Check the label and storage instructions for the purchased piece. The production site remains a professional workshop, distinct from the abbey visitor route. The photograph's caption explains whether it shows the product itself or an illustration of its food category.
Photos and credits
Photo 1 — Vieil Or, an Orval cheese photographed in 2012: this version and packaging do not represent the entire current range. Fanny Schertzer · CC BY-SA 3.0 · Source.
