Abbaye du Mont-des-Cats
Trappe de Bailleul
This Trappist cheese has been manufactured by the monks of the Mont-des-Cats Abbey, located between Lille and Dunkirk, since 1890. The cheese is produced by hand using milk from twenty-five nearby farms. These pressed cheeses are matured for at least a month in the Abbey cellars and are regularly washed.
Abbaye du Mont des Cats
Thin, moist light orange rind; dense paste of a homogenous cream color.
Health & nutrition
Flavours & sensory qualities
Light musty aroma on rind; fresh, tangy flavor; mild, light lactic taste.