ABBAYE DE CITEAUX

BURGUNDY

UNPASTEURISED

TRADITIONAL RENNET

A very small production monastic cheese still made within the walls of the Citeaux Abbey. The majority of the three hundred cheeses made every Monday and Tuesday are sold in the abbey shop. Like all monastery cheeses the rind is brine-washed, giving a pungent aroma and an ivory pate rich and smooth with fresh hazelnut earthiness. Made with milk from the Montbeliarde breed – perfect for this style of cheesemaking – the result is a deeply satisfying and quite moreish cheese, perfect on a cheese board.