This cheese was first described in my first book on cheese "cheese encyclopedia" Grund edition, 1997, written by Kazuko Masui and Japanese Tomoko Yamada! Amazing isn't it?
This is also the first in my heart: Citeaux is on the road that would take me from Dijon to the house of paternal countryside between Beaune and Nuits St Georges (just the name is not it wonderful?).
The cheese from the Abbey of Citeaux is a cousin of Reblochon. This cheese made with Montbeliarde cow, is still made by monks. This kind of cheese is also called Trappist. Its name comes from the Cistercians of the Strict Observance, the Trappists monks.
The monks were great innovators in the last centuries. They have contributed to the development of agriculture and thus cheeses. Today they are still on page! Their dairy was completely renovated in early 2010.
This cheese is widely sold in dairies throughout France, but do not expect to find at the supermarket because production is not enough to sell in bulk.
This is a cheese with a slightly sticky dough has a powerful smell. However the taste is pretty sweet. It is smooth and balanced. You can eat the crust without problems.
If you go near Dijon, visit the abbey, which is located towards Nuits St Georges. You can even buy some delicious honey candies!