| ABBAYE DU MONT DES
CATS |
 Description:
This cheese requires
the same production methods as "Port Salut". It has been produced in the north
of France, since 1890, by the monks from an abbey near the town of
Godewaersvelde (meaning God's plain). It is made in a small independent dairy
with milk from neighbouring farms. In Flanders, it is sometimes eaten as a
breakfast cheese with coffee. Affinage (maturing) takes a minimum of one month
and during this period the cheese is washed in salted water and dyed with rocou
(a South American bush plant), a reddish derivative from annatto
seeds.
Texture:
The pate is
hard, uncooked, pressed and has small holes.
Taste:
The cheese has a subtle taste and
melts slowly in your mouth, you will enjoy it. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
1800 g |
| Affinage |
 |
2 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
