Manufactured by the monks of Mont-des-Cats Abbey, this Trappist cheese has a thin washed rind. It is aged for 60 days and develops a supple paste with a subtle aromas of hay. 
Enjoy it with a buttery croissant and a café au lait. 
 
Milk Type: Cow
Producer: Abbay du Mont-des-cats
Area of Origin: France, Godewaersvelde, Nord-Pas-de-Calais