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. 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.

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Wikipedia