Cheeses

In various monasteries, Trappists produce artisanal cheeses and some organic cheeses from goat's milk and cow's milk. The milk used in the cheese-making facilities comes primarily from the monks' own herd or from local farms.

• Chimay - Chimay cheeses, produced by Scourmont Abbey.
• Westmalle - Westmalle, produced by Our Lady of the Sacred Heart Abbey in Westmalle.
• La Trappe - The La Trappe cheeses produces at Our Lady of Koningshoeven Abbey.
• Mont des Cats - Trappist® cheeses from Mont-des-Cats Abbey.
• Cardeña - Trappist® cheeses produced by the Monastery of St. Peter of Cardeña.
• Orval Trappist - Orval cheese from Orval Abbey