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]

References

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


Allikas: https://en.wikipedia.org/wiki/Mont_des_Cats_cheese
No tags for this post.