Mont des Cats cheese

Mont des Cats cheese is a semi-soft, cow's milk cheese that originates from the region surrounding the Abbey of Mont des Cats, located in the French Flanders, near the border of France and Belgium. This cheese is notable for its rich history, unique production process, and its association with the Trappist monks who have been involved in its production since the 19th century.

History

The production of Mont des Cats cheese began in the 19th century at the Abbey of Mont des Cats. The monks of this abbey, following the Trappist tradition of self-sufficiency, started producing cheese as a means of supporting the monastery. Over the years, the cheese gained popularity both locally and internationally, becoming a symbol of the region's culinary heritage.

Production

Mont des Cats cheese is made from cow's milk, which is sourced from local farms around the abbey. The production process involves the addition of rennet to the milk to start the coagulation process, followed by the cutting of the curd, which is then pressed into molds. The cheese is then salted and aged for several weeks in the abbey's cellars, where it develops its distinctive flavor and semi-soft texture. Unlike some other Trappist cheeses, Mont des Cats is not made by the monks themselves but under their supervision and according to their traditional methods.

Characteristics

Mont des Cats cheese is known for its orange rind and a pale yellow, creamy interior. It has a mild, slightly salty flavor with a hint of nuttiness and a smooth, semi-soft texture. The cheese is often enjoyed on its own, paired with bread or fruits, or used in cooking to add depth to various dishes.

Culinary Uses

Due to its versatile flavor profile, Mont des Cats cheese can be used in a variety of culinary applications. It can be served on a cheese platter, melted into soups and sauces, or incorporated into salads and sandwiches. Its melting qualities make it an excellent choice for gratins and other baked dishes.

Cultural Significance

Mont des Cats cheese is more than just a culinary delight; it is a symbol of the region's cultural and gastronomic heritage. The cheese embodies the Trappist monks' commitment to quality and tradition, making it a cherished product among cheese connoisseurs and enthusiasts of monastic products.

See Also

• Trappist cheese
• Abbey of Mont des Cats
• French cheeses

   This article is a cheese-related stub. You can help WikiMD by expanding it!