| Mont des Cats | |
| Region: | France |
| Town: | Mont des Cats |
| Source: | Cow's milk |
| Fat: | 50% |
| Aging: | min. 2 months |
Trappist monks started producing Mont des Cats cheeses in 1890.[1] The cheese is produced using cows milk from local sources and has a fat content of 50%. While maturing for at least two months the cheese is washed with salted water containing a dye made from annatto seeds which gives the rind its characteristic orange color.[2]