Although the Abbey of St Nicolas des Citeaux dates back some 900 years, production of this fermier cheese began again as recently as 1925. The monks produce only 100.000 pcs of the cheeses, and mostly sale and eaten locally. It is very hard to find this cheese outside of Burgundy.
It is as soft to the eye as it is to the palate, and rather milder than the majority of washed-rind cheeses. The pate has an ivory color, the flavor is strong, but mild when you taste it. Don't miss it if it is on sale...Very few people has already taste this cheese.