The monks at Westmalle are responsible for their own livelihood. For this reason there is a farm, cheese making facilities and a brewery at the abbey. The large cowshed is mainly used for milking to make dairy products for their own consumption, since Trappists stopped eating meat long ago.
Part of the milk is used to make cheese while the rest is sold. The cheese making facilities are entirely dependant on the monks for their operation. On the farm, the monks manage all operations and play a significant role in the daily activities. And, as with all Belgian Trappist abbeys, there is also a brewery.