First produced in the 19th century by Trappist monks from l'Abbaye du Mont des Cats, this traditional cheese's rind is brushed with a mixture of rennet and brine. It is aged for around 60 days, hence its reddish hue dotted with white bloom.
The milk was originally collected by the monastery from the neighbouring farms it oversaw, but later in 20th century this cheese became the central focus of agricultural activity in its area.
In France, products made by Trappist monks get a unique certification called "Monastique" certifying their authenticity.
FLAVOR: Beneath its thin orange rind is revealed a supple, hay colored paste. It melts away in the mouth revealing subtle yet present hay aromas..
HOW TO ENJOY: With a buttery croissant paired a café au lait and some fruit, it will kick off your day the right way.
Or for happy hour, with your choice of Trappist beer to relive tradition with friends!
