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The prestigious Burgundian monastery, founded in 1098 by Robert de Molesmes and reformed by St. Bernard, a cheese produced from cow's milk very popular for its fruity flavor.
This cow's milk cheese comes from a small-scale production of the Cistercian monks of the Abbey of Citeaux. Packaged in a paper bearing the motto of the monks, Ora et labora (prayer and work), this cheese is mainly sold to the abbey of Saint Nicolas the Cistercian
Fiche Technique
| A.O.C : | |
|---|---|
| Terroir : | Burgundy |
| Lait : | Cow |
| Croûte : | Mixed |
| Pâte : | Soft |
| Production : | Monastic |
| M. grasse : | 25% |
| Poids : | 0.70 Kg |
