The prestigious Cistercian abbey of Cîteaux, founded in 1098, produces its own farmhouse cheese under the guidance of Frère Jean-Claude.
We are very attached to monastic cheeses, as religious orders have greatly contributed to passing on the recipes of many cheeses over the centuries, thus forging part of our cheese heritage.
The prestigious Cistercian abbey of Cîteaux, founded in 1098, produces its own farmhouse cheese under the guidance of Frère Jean-Claude. Mainly sold locally, we fortunately have a small allocation of a few kilos a week.
A soft, washed-rind cheese, Cîteaux is tawny in color, gradually turning brickish. Its paste is white, with a few eyes discreetly scattered over it. The nose is animal-like, with a powerful aroma that fades a little with ageing and rubbing, as this monastic product requires regular ablutions. The taste is often presented as fruity, which is true halfway through the ripening process, but it goes from being very, even too light in its youth, to a much more assertive character in its final stage. The Cîteaux coulant is a Grail we rarely reach.
Burgundy, Cote d'Or