Fat content 50 | Source of milk Cow's milk Aging time min. 2 months | |
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Similar Fougerus, Baguette laonnaise, Bethmale, Bleu des Causses, Banon cheese | ||
Trappist monks started producing Mont des Cats cheeses in 1890. The cheese with a fat content of 50% is produced using cows milk from local sources. While maturing for at least two months the cheese is washed with salted water containing a dye made from annatto seeds which gives the rind its characteristic color.
References
Mont des Cats cheese Wikipedia(Text) CC BY-SA