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]
| Mont des Cats | |
|---|---|
 | |
| Region | France |
| Town | Mont des Cats |
| Source of milk | Cow's milk |
| Fat content | 50% |
| Aging time | min. 2 months[1] |
| Named after | Mont des Cats |
 Related media on Commons | |
References
edit- ^ a b c Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 31. ISBN 978-1-4654-4372-4. Retrieved 10 April 2021.
- ^ "Abbaye du Mont des Cats - Cheese.com". www.cheese.com.
- ^ "Abbaye du Mont des Cats cheese, cow milk". Fromages.com. Retrieved 17 September 2018.
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