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	<title>Orval cheese - Revision history</title>
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	<updated>2026-04-18T08:29:20Z</updated>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Orval_cheese&amp;diff=224902&amp;oldid=prev</id>
		<title>Chef at 15:45, 16 August 2013</title>
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		<updated>2013-08-16T15:45:31Z</updated>

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|description=Orval is a firm, pasteurised cows’ milk cheese, produced by Orval Cistercian Trappist Abbey in Villers-devant-Orval, in the Gaume region&lt;br /&gt;
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[[Image:Orval cheese.jpg|200px|thumb|right| Orval cheese]]  &lt;br /&gt;
Orval is a firm, pasteurised cows’ [[milk]] [[cheese]], produced by Orval Cistercian Trappist Abbey in Villers-devant-Orval, in the Gaume region of southern Belgium.&lt;br /&gt;
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It is a compact [[cheese]] similar to [[Port Salut cheese|Port Salut]] with an inedible orange, natural rind, caused by salting in [[brine]].  It shape is brick-like and it is matured for 3 weeks.&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:Belgian cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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