The Abbaye de Citeaux cheese takes its name from the order of Cistercian monks who founded a monastery in Burgundy. The monks of the abbey of Citeaux produced a cheese using cow’s milk, and similar to saint-Paulin, but with a fruitier flavour.
This cheese is artisan produced by a monastery. It is circular shaped with a diameter of 18cm, a thickness of 4 cm and a weight of 750g.
The cheese is matured for two months on average, in a humid cellar, where it is washed regularly.
Exterior appearance of the Abbaye de Citeaux cheese: smooth rind of a bright ochre colour
Odour of the Abbaye de Citeaux cheese: weak odour of the cheese cellar
Interior of the Abbaye de Citeaux cheese: soft and elastic
Taste of the Abbaye de Citeaux cheese: very fruity
Passende Weine
Passende Käse
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