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, the cheese is washed with a brine solution to encourage the Bacterium Linens mold. It is then dyed with roucou, a red dye, gained from anatto seeds. The texture of the cheese is smooth and supple, with occasional tiny holes. The rind is orange-red in colour and the flavour is mild with subtle hints of milk and hay.