Abbaye de Citeaux
The Abbaye de Cîteaux is a French semi-hard raw milk cheese with a washed, grated and waxed rind made from the raw milk of Montbéliard cows . It has been made as Fermier cheese in the Notre-Dame de Cîteaux monastery in the Burgundy region since 1925 . It is one of the mildest types of cheese among the cheeses with a washed rind. The bark is almost smooth and gray-yellow in color.
The loaf is pressed into a circular shape from the unheated dough and at the end of the cheese maturation it has a diameter of 18 cm and a height of 3.5 cm. The weight of one loaf is 700 grams with a fat content of 45%. The cheese is made all year round. The annual production in 1997 from the milk of 70 Montebéliard cows was around 60 tons, most of which was consumed at the place of manufacture.
Individual evidence
- ↑ Kasuko Masui, Tomoko Yamada: French cheese . Ed .: Randolph Hodgson, Wilhelm Heyne Verlag , 1997, ISBN 3-453-12886-9 .
