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.
Burgundy white wine