Mont des Cats cheese

Trappist monks started producing Mont des Cats (French pronunciation: [mɔ̃ de ka]) cheeses in 1890.^[2] The cheese is produced using cows milk from local sources^[1] and has a fat content of 50%. While maturing for at least two months the cheese is washed with salted water containing a dye made from annatto seeds which gives the rind its characteristic orange color.^[1][3]

Mont des Cats
Region	France
Town	Mont des Cats
Source of milk	Cow's milk
Fat content	50%
Aging time	min. 2 months[1]
Named after	Mont des Cats
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