Maturation: 2 months
Cheese Type: Uncooked, Unpressed soft cheese with washed rind
Abbaye de Citeaux is an authentic monastic cheese: it is one of the few cheese still made and matured in the Abbey by the monks, using the milk from their own herd of Montbéliarde cows in Burgundy.
This cheese has a creamy texture, and its white rind is very thin, almost transparent. It has a delicate taste with a dominant floral flavour.
It will go very well with light Burgundy wines.
Burgundy red wines (Beaune, St Romain)
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