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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

Mont des Cats