Val-Dieu abbey cheeses are produced and ripened by the family-run cheese factory Terre de fromages. It was at the request of Cistercian monks of the abbey that the “Bouquet des Moines” and the “Casse-Croûte” cheeses were produced, so they could offer them to their visitors in the last century.

There is a long-standing relationship between the monks and the cheeses of the Herve region. At its height, the abbey owned more than 1,000 hectares of agricultural land and farms. In the 17th and 18th centuries, the local agriculture was based around the rearing of dairy cows. In the farms, the milk was transformed into butter and cheese (the famous Herve cheese) to be sold at the local markets or exported further afield.

Nowadays, the range of Val-Dieu cheeses is wide and varied, resulting from the cheese know-how of an entire region.  Enjoy all the delicious Val-Dieu cheeses : the “Bouquet des Moines”, the “Délice des Moines”,  “Val-Dieu Herve cheese ripened with Abbey beer” as well as the famous Val-Dieu “pain d’Abbaye” cheese with a natural rind, a wonderful example of the excellence inherited from the monastic tradition.

The range of Val-Dieu cheeses has grown even further with the arrival of Excellence du Val-Dieu. An exceptional cheese made from raw milk, ripened by hand in the Abbey cellars for at least 6 months.

Find the Val-Dieu cheeses at the abbey’s shop.