Mont des Cats cheese
French cheese
From Wikipedia, the free encyclopedia
Trappist monks started producing Mont des Cats (French pronunciation: [mɔ̃ de ka]) 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 | |
