Cîteaux

Produced in a monastery in Bourgogne, this cheese is resulting from an artisanal and monastic savoir-faire. Even thouh it is quite similar to Reblochon through its light rudle rind, it has a unique fruity savour, because of its ivory rind which is as soft as creamy.

Milk

Cow

Production

This cheese’s hand-made production starts with milk gathering from the Abbey cows. These Montbéliarde breed cows are known for “cheeseability” of their milk, which is perfect for high quality cheese production. Abbaye de Citeaux then ripens for at least 2 months, while it is washed and turned-over regularly.

Tasting tips

Pairing cheese and wine

Abbaye de Citeaux should be served with a regional red wine, such as Côtes de Beaune or Beaujolais.

Cîteaux

Founded in 1098, Saint-Nicolas-les-Citeaux Abbey houses about 30 monks who live at the pace of silence, with personal prayers and manual works. Beginning of this cheese’s production dates back to 19th century, and since 1960 this cheese has become a major part of the monastery’s incomes. Nowadays, monks have difficulty in fulfilling high demand.

Did you know that ?

While Saint-Nicolas-les-Citeaux Abbey was founded about 900 years ago, beginning of this cheese’s production dates from the end of 19th century. The Abbey has become famous thanks to cheese commercialisation. Its production as well as its sale are made by Cistercian monks who live there. Thanks to this, Abbaye de Citeaux enjoys a “monastic label” which ensures high level of quality and rarity.

Origin

Facts

Description

Commercial name : Cîteaux Name : Soft cheese with washed rind Type : Thermised cow milk cheese Preservation : About 8°C

Composition

Fat content : 28% Ingredients : Raw cow milk, Rennet, ferments, salt Allergen : Milk

Local cheesemaker / refiner

Name : Abbaye de Cîteaux Address : 21700 Saint-Nicolas-lès-Citeaux

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