Munkeby Cow Cheese

Munkeby kloster means in French: the place; the place is the cloister of the monks of Mary in the Cistercian monastery in Norway, Trøndelags’ region, whose main city is Trondheim, located specifically in the town of Levanger.
A pre-foundation created in 2009, which now is composed by 4 monks, who make this cheese that could be inspired by a Reblochon, made from raw cow's milk, which is acquired in the neighboring farms, with a 5 weeks tune.
It has an extraordinary creaminess, smoothness, and outstanding within a sublime refinement. It taste very natural, pure cow's milk, raw, dense, concentrated, very noble. Its power and elegance encourege you eating.