A traditional washed rind
hard cheese produced by the monks
of the Godewaersvelde
abbey since 1890
, Abbaye du Mont des Cats is produced in the same way as the celebrated Port du Salut
The cheese is made of cow's milk and has a fat content of 50%. The distinctive reddish colour of the cheese is due to the addition of rocou, a derivative of annatto. It is matured for one month before being offered for sale, and is traditionally eaten with morning coffee in the nortern French/Belgian region of Flanders.
research source: cheese.com