Nestled within the woods of Mol, Belgium, the monks of the Postel Abbey have been making cheese since 1947--along with ham, sausages and three different beers. This renown loaf shaped cheese uses milk from the cows grazing the surrounding pastures. Enjoy with a baguette, grate over baked potatoes; melt on casseroles. Taste: Firm, rich and fruity; complex flavors becomes more intense as it ages; a hint of toasted nuts and a few crunchy crystals. Pairings: Robust wines; Trappist beers. Made with pasteurized cow's milk and microbial rennet.