Abbaye de Citeaux

Cheese from abbey of Citeaux in Burgundy

 

Although the Abbey of St Nicolas des Citeaux dates back some 900 years, the production of this farmer cheese began as recently as 1925.

 

L'Abbaye de Cîteaux belongs to the washed eind family cheeses. In fact the the is daily wached with saumure (salted water) during the first 2 weeks of mlaturation

 

It is as soft to the eye as it is to the palate, and rather milder than the majority of washed-rind cheeses.

 

Most of the cheeses are eaten locally, and it's the reason why it's even difficult to find this cheese in France.

 

Enjoy

Weight
720 g
(25,2 Ozs)
Maturing
Minimum 3 to 6 weeksFor US deliverymaturing extended over 60 days
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

Beaujolais/u> Gamay Noir grape

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