Cheese and Beer
Abbaye de Citeaux
The Abbaye de Cîteaux cheese comes from the Cîteaux Abbey, located in Burgundy, France. Frère Frédéric and Frère Joel run the creamery at the Abbaye de Cîteaux. It is a classic, washed rind cheese made from cow’s milk. The milk is derived from red and white Montbéliarde cows that graze on the flat meadow surrounding the abbey for at least 6 months. Only 300 cheeses are manufactured every Monday and Tuesday, most of which are sold at the Abbey shop.
The Abbaye de Cîteaux cheese has a pungent aroma that overpowers the flavor of cheese. The texture is supple and semi-soft with an ivory white color for the dense and smooth interior paste of the cheese. The cheese has earthy, creamy and milky taste. Volnay or any light Burgundy wine is good for pairing with Cîteaux cheese.
|Also known as:||l'Abbaye de Cîteaux, Trappe de Cîteaux, Trappiste de Cîteaux|
|Made from:||unpasteurized cow's milk|
|Age:||Minimum 3 to 6 week|
|Texture:||creamy, dense and smooth|
|Flavor:||acidic, milky, smooth|
|Wine:||Volnay, Burgundy, Chablis, Beaujolais|