Mont_des_Cats_cheese

Mont des Cats cheese

Mont des Cats cheese

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Trappist monks started producing Mont des Cats cheeses in 1890.[2] The cheese is produced using cows milk from local sources[1] and has a fat content of 50%. 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 orange color.[1][3]

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References

  1. [1]
    Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 31. ISBN 978-1-4654-4372-4. Retrieved 10 April 2021.
  2. [2]
    "Abbaye du Mont des Cats - Cheese.com". www.cheese.com.
  3. [3]
    "Abbaye du Mont des Cats cheese, cow milk". Fromages.com. Retrieved 17 September 2018.


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