Cheese and meat platter (Takeaway)

Not sent by post.

The cheese and meat dish is for 2 to 3 persons.

Discover the taste of the delicious monastery pig and various traditional Trappist cheeses.

The Kloostervarken 

The monks of Lilbosch Abbey in Echt are the silent force behind the Kloostervarken. Their respect is not only expressed in animal welfare, but also in the form of respect for the environment, respect for the monastic community and respect for the consumer who deserves a good and honest piece of pork meat.  

The agricultural business of Lilbosch Abbey consists mainly of arable farming with some small-scale subsidiary branches including pig farming. The work on the farm is guided by the centuries-old monastic tradition in which happy pigs and happy farmers are the starting point. The pigs can go outside day and night as they wish and are fed with grains from Limburg, mostly from their own cultivation.

Trappist cheeses 

Westmalle 2+ 🇧🇪

Two months of maturing produces a smooth, semi-hard Trappist cheese.

Westmalle 12+ 🇧🇪

After twelve months of patient waiting and daily turning of the cheese, the result is an intense colour, a concentrated aroma and a complex taste experience. Spicy without being salty.

Chimay Grand Cru 🇧🇪

Semi-hard trappist cheese from whole milk. Has an ochre-coloured, washed, bacteriologically living crust, with a smooth, creamy consistency and with a correlated white wine, slightly piquant flavour.

Orval 🇧🇪

The production of Orval's Trappist cheese takes place under the supervision of the monastic community of the Abbey. It is made from pasteurised whole milk from the Gaume region. Orval cheese is a soft creamy cheese with a spicy taste.

La Trappe Quadruple 🇳🇱

In this characteristic cow's milk cheese with organic ingredients, the strongest La Trappe beer is added in a very modest way. During the various maturation processes, you experience a certain competition between the beer and the cheese. That makes this cheese very surprising in taste.