Abbey Food

The cheese factory Lindenhof has its roots in Gooik, a small village in the center of Pajottenland near Brussels. It started off in 1980 as an artisanal Cheese Factory producing soft white cheeses for Brussels best Cremeries.

The Abbey of Affligem on the other hand started making cheeses about 100 years earlier in 1916. They produced 3 different cheeses: Camembert, Gouda and a soft creamy cheese type Port du Salut.

In 1981 the Abbey of Affligem allows Lindenhof to continue the cheese production. This is why you can enjoy this creamy soft abbey cheeses still today. Later Grimbergen Abbey followed as well. The recipe is however still property of the abbey and Lindenhof pays a royalty for each cheese it sells. These royalties are used for good causes by the Abbey. We sell on a yearly base 700 ton Belgian Abbey cheese.

In 2014 Lindenhof decides to fully outsource all production of cheeses to reliable partners to ensure the same constant quality and recipe but with modern production equipment and HACCP, IFC and BRC accredited.