Mont des Cats was originally produced by Trappist monks. They started producing Mont des Cats cheeses in 1890. The cheese is produced using cows milk from local sources and has a fat content of 50%. While maturing for at least two months the cheese is washed with salted water containing a dye called roucou, made from annatto seeds, which gives the rind its characteristic orange colour. The texture of the cheese is smooth and supple, with occasional tiny holes. The flavour is mild with subtle hints of milk and hay.
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