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A traditional washed rind hard cheese produced by the monks of the Godewaersvelde abbey since 1890, Abbaye du Mont des Cats is produced in the same way as the celebrated Port du Salut.

The cheese is made of cow's milk and has a fat content of 50%. The distinctive reddish colour of the cheese is due to the addition of rocou, a derivative of annatto. It is matured for one month before being offered for sale, and is traditionally eaten with morning coffee in the nortern French/Belgian region of Flanders.

research source: cheese.com

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