Mont des Cats cheese
From Infogalactic: the planetary knowledge core
| Mont des Cats | |
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| Region | France |
| Town | Mont des Cats |
| Source of milk | Cow's milk |
| Fat content | 50 |
| Aging time | min. 2 months |
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Trappist monks started producing Mont des Cats cheeses in 1890.[1] 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.[2]
References
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