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
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