Mont des Cats

Origin: Haut de France, France 

Milk: Cow

Rennet Type:Animal rennet

Style: Washed rind

Classification: Artisan

Shelf Life: 7-10 days, this product is cut to order 

Goes well with:Trappist-style beers, Light-bodied whites, dry cider, or a simple farmhouse ale

Similar cheeses: Port Salut,Pont L’Évêque, Milawa King River Gold

Mont des Cats is a semi-soft, washed-rind cow’s milk cheese produced under the guidance of the Trappist monks of Abbaye du Mont des Cats, in the village of Godewaersvelde, near the Belgian border. Cheese has been made here since the late 19th century, following monastic traditions rooted in simplicity, patience, and regularity.

Made from gently pasteurised cow’s milk sourced from nearby farms, Mont des Cats is washed during maturation with lightly salted brine and coloured with natural annatto, giving it its distinctive orange-red rind. The result is a cheese that is mild, comforting, and quietly expressive rather than assertive.

Terroir & Tradition

The abbey sits on Mont des Cats, a modest hill (164 metres) rising from the plains of northern France, an area historically shaped by farming, trade, and monastic life. The cheese draws its identity from this pastoral landscape and from Trappist know-how, closely related to other monastic cheeses such as Port-Salut.

Although production methods have evolved and milk is now sourced from trusted local farmers, the spirit remains unchanged: a cheese made to nourish the community and reflect its place.

Maturation & Technique

Mont des Cats is matured for around 4 to 5 weeks. During this time, the wheels are regularly washed with brine to encourage the development of Brevibacterium linens, responsible for the washed-rind character. Annatto (roucou), derived from seeds, gives the rind its warm orange hue—a visual signature rather than a flavouring agent.

Texture, Aroma & Flavour

Texture: Smooth, supple, and elastic, with occasional small openings in the paste.
Aroma: Soft and floral, with gentle washed-rind notes, never aggressive.
Flavour: Mild and milky, lightly salty, with subtle notes of fresh hay and cream. The rind adds depth without overwhelming the palate.

Despite its washed rind, Mont des Cats remains approachable and balanced—more comforting than pungent.

Pairings

• Wine: Light-bodied whites, dry cider, or a simple farmhouse ale

• Beer: Naturally, it pairs beautifully with Trappist-style beers, including Mont des Cats beer

• Food: Crusty bread, boiled potatoes, simple charcuterie

Serve at room temperature to allow the paste to soften and the aromas to open gently.

A Quiet Monastic Classic

Mont des Cats is not a cheese of excess. It is a cheese of restraint, tradition, and harmony—crafted to be shared at the table rather than analysed. Smooth, mild, and deeply rooted in monastic heritage, it remains a timeless expression of northern French cheesemaking.

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.