Abbaye de Cîteaux"Authentic" cheeses
Trappe de Cîteaux - Trappiste de Cîteaux
Although it was founded some nine hundred years ago, the Saint-Nicolas-les-Cîteaux Abbey has only been producing this cheese since 1925. This washed-rind cheese is similar to Reblochon; it maintains a soft texture in spite of being lightly pressed. It is made with raw cow’s milk from Montbéliarde cattle. It is matured for at least two months, during which it is regularly washed and turned over.
Abbaye de Cîteaux
Thin, smooth rind of a pinkish orange color covered by frothy white down. The paste is ivory in color and has a smooth, shiny, creamy appearance. It can be runny.
Health & nutrition
Flavours & sensory qualities
Slightly musty aroma; balanced flavor; smooth, rich texture; very fruity taste.