Abbaye de Cîteaux

Although it was founded some nine hundred years ago, the Saint-Nicolas-les-Cîteaux Abbey has only been producing this cheese since 1925. This washed-rind cheese is similar to Reblochon; it maintains a soft texture in spite of being lightly pressed. It is made with raw cow’s milk from Montbéliarde cattle. It is matured for at least two months, during which it is regularly washed and turned over.

Abbaye de Cîteaux

Thin, smooth rind of a pinkish orange color covered by frothy white down. The paste is ivory in color and has a smooth, shiny, creamy appearance. It can be runny.

Slightly musty aroma; balanced flavor; smooth, rich texture; very fruity taste.