Abbaye d’Igny cheese is made by a monastery in the department of Marne, where the monks use artisan methods. The cheese is made using cow’s milk, and is pressed and uncooked. It is circular shaped with a diameter of 20cm and a thickness of 4cm and a weight of 1.2kg. The rind is thin, the pate is supple and the flavour is quite mild after having been matured for 2 months.
Appearance of the Abbaye d’Igny cheese: smooth, glossy rind with a bright yellow colour.
Odour of the Abbaye d’Igny cheese: hardly any odour
Texture of the Abbaye d’Igny cheese: supple
Taste of the Abbaye d’Igny cheese: mild
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