Abbaye Du Mont Des Cats Cheese

Mont des Cats cheese has been produced by the monks since 1890 with the milk of local farms, in a small independent dairy. The production method are similar to those used for Port Salut. Affinage (maturing) takes a minimum of one month and during this period the cheese is washed in salted water and dyed with roucou, a reddish derivative from annatto seeds. The texture of the cheese is firm, uncooked, pressed and has small holes. The fat content is 50%. In Flanders it is sometimes eaten as a breakfast cheese with coffee.

Mont des Cats is a small hill  near the town of Godewaersvelde, in French Flanders.