Mont des Cats cheese
Trappist monks started producing Mont des Cats cheeses in 1890.[1] The cheese with a fat content of 50% is produced using cows milk from local sources. While maturing for at least two months the cheese is washed with salted water containing a dye made from annatto seeds which gives the rind its characteristic color.[2]
| Mont des Cats | |
|---|---|
 | |
| Region | France |
| Town | Mont des Cats |
| Source of milk | Cow's milk |
| Fat content | 50 |
| Aging time | min. 2 months |
| Named after | Mont des Cats |
 | |
References
- "Abbaye du Mont des Cats - Cheese.com". www.cheese.com.
- "Abbaye du Mont des Cats cheese, cow milk". Fromages.com. Retrieved 2018-09-17.
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