Mont des Cats cheese
| Mont des Cats | |
|---|---|
 | |
| Region | France |
| Town | Mont des Cats |
| Source of milk | Cow's milk |
| Fat content | 50 |
| Aging time | min. 2 months |
Trappist monks started producing Mont des Cats cheeses in 1890.[1] The cheese with a fat content of 50% is produced using cows milk from local sources. 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 color.[2]