This cheese requires the same production methods as "Port du Salut". It has been produced in the north of France since 1890 by the monks from an abbey near the town of Godewaersvelde (meaning God's plain). It is made in a small, independent dairy with milk from neighboring farms. In Flanders it is sometimes eaten as a breakfast cheese with coffee. Affinage (maturing) takes a minimum of one month and during this period the cheese is washed in salted water and dyed with rocou (a South American bush plant), a reddish derivative from annatto seeds. The pâté is hard, uncooked, pressed and has small holes.

Country:
France
Milk:
cow milk
Texture:
hard
Fat content:
50 %
Recommended Wine:
Graves
Producer:
Phillippe Olivier
43 - 45 rue Thiers
62200 Bolougne-sur-Mer