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. The rind is orange-red in colour and the flavour is mild with subtle hints of milk and hay.

Energy: 373Kcal / 1546kj

Fat: 31 g
- Saturated fat: 20 g

Carbs: 1,5 g
- Sugar: <0,5 g

Vitamins & Minerals
- Calcium : 657 to 865 g

Proteins: 21 g
Salt: 1,5 g

Abbaye Sainte-Marie du Mont-des-Cats
2470 Route du Mont des Cats, 59270 Godewaersvelde, France
Phones: +33 3 28 43 83 60 (Abbaye) ; +33 3 28 43 83 70 (Store)
Web site in french