Abbaye du Mont des Cats cheese
This cheese has been produced by the monks of Abbaye du Mont des Cats in the Nord department since 1890, from the cows’ milk of local farms, in a small independent dairy. The production method is similar to that used for Port Salut.
Maturation takes a minimum of one month and during this period the cheese is washed in salted water and dyed with roucou, a reddish derivative from annatto seeds. The texture of the cheese is hard, uncooked, pressed and has small holes. It has a light and delicately salted flavour.
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