A disc of mild, semihard cheese made with cow's milk. It has an ivory white paste and a smooth, glossy, golden, washed rind. It is made at the Abbey of Belval in Picardy, south east of Amiens. This cheese, which is reminiscent of Saint-Paulin and recorded since 1892, is eaten all year round and is made with raw milk. The curds are uncooked and pressed. It contains 40-45% fat (dry). It may be found in the following dimensions: 20 cm (8") diameter x 4.5 (2") cm deep and weighing either 400 g (14 oz) or 2 kg (4 lb). Affinage is 8 weeks. Otherwise it is identical to Abbaye de Belval.
