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Abbaye du Mont des Cats
Creative Commons / Antoinel

Abbaye du Mont des Cats

The Abbaye du Mont des Cats cheese is made by monks in a monastery of the same name in the town of Godewaersvelde, in Northern France. Cow's milk from local farms is used and the milk is gently pasteurised for cheese production. The maturation process takes about 4 to 5 weeks. During this process it is washed with brine solution to encourage the Bacterium Linens mold. It is then dyed with roucou, a red dye, gained from anatto seeds. The texture is smooth and supple, with occasional holes in the cheese. The rind is orange-red in colour. The flavour is mild with subtle hints of milk and hay.

  • Made from pasteurized cow's milk
  • Country of origin: France
  • Region: Nord-Pas-de-Calais
  • Type: semi-soft, artisan, brined
  • Fat content: 50%
  • Texture: smooth and supple
  • Rind: washed
  • Colour: pale yellow
  • Flavour: milky, salty
  • Aroma: floral
  • Vegetarian: no
  • Producers: Abbaye du Mont des Cats

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