Mont de Cats ( French Mont des Cats ) - undigested pressed French cheese made from cow's milk.
| Mont de Ca | |
|---|---|
| fr. Mont des cats | |
 | |
| Country of origin |  France |
| City, region | French flanders |
| Milk | cow |
| Pasteurized | not |
| Texture | semi-solid |
| Ripening time | 2 months |
| Known since | 1816 |
History
The cheese was invented in 1816 by the monks of the abbey of the Gate of Salvation ( French Abbaye de Port du Salut ) in the Mayen department [1] [2] .
Manufacturing
Mont de Ca ripens in a humid cellar for 2 months [2] . In the process of ripening, the cheese is washed with brine, which contains a natural dye from annatto seeds, so that it acquires an orange color [2] .
About 220 tons of Mont de Ca cheese is produced per year [1] .
Description
The cheese head, covered with a washed golden crust, has a circle shape with a diameter of 20 cm and a thickness of 4-5 cm, weight about 1.8 kg. Fat 40 - 45%. Semi-solid flesh of orange color has small holes. The cheese has a delicate pleasant taste [2] .
Mont de Caixi is best combined with dry white muscat wines [1] or white Graves [2] . Cheese is also consumed with morning coffee [2] .
Notes
- ↑ 1 2 3 Dictionary of cheeses. Mont de Ca . Date of treatment August 19, 2011. Archived April 21, 2012.
- ↑ 1 2 3 4 5 6 Mont de Ca on the website of Gastronom.ru . Date of treatment August 19, 2011. Archived April 21, 2012.