Postel hard abbey cheese, a recognised regional product

In the olden days, there were no dairies at all in the arid Kempen region. The Norbertines of Postel changed all that by turning the abbey farm into a modern agricultural concern with a large herd and cheese dairy. That was around 1947.

Nowadays Postel Abbey is locally synonymous with cheese. The production volume has risen and more varieties have been added in the past few years. The most typical and traditional product of Postel consists of the hard cheese varieties, either round or in the shape of a loaf. The cheeses are produced within the abbey walls using the milk of cows that graze the surrounding pastures.