Produced in Northern France since the early 1890's by Trappist monks from an abbey near Godewaersvelde (meaning God's plane), this uncooked, pressed cheese is washed with brine and dyed with annatto to give the red color to the rind. A subtle and milky flavor, stronger as it ages with little holes and a creamy texture that melts in the mouth. Traditionally eaten as a breakfast cheese with coffee!
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