The Westmalle Trappist Cheese will be for sale in a number of specialist cheese shops and at the ‘Keurslagers’ (the brand of quality butchers). This is possible because recently the monks of Westmalle are expanding their cheese production. In the course of the next few years the production of cheese will increase from 20 tons per year to 75 tons annually.
In the abbey of Westmalle has been traditionally produced cheese, a typical monastic labor, but until now the cheese production was rather limited and mainly intended for personal use. To be less dependent of the price of milk the monks now process more milk from their own cows. To do that the dairy farm was modernized.
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