For this exceptional cheese, we use exclusively milk from the “Rouge Flamande” breed of cows. This breed is one of the oldest French breeds in our area, and was part of the abbey's herds long before the First World War; so it is only natural for us to choose to relaunch the “Rouge Flamande” line in our cheese, in collaboration with the breeders, “Union Rouge Flamande” and “Maison de l'élevage du Nord.”
The cheesy richness of the “Rouge Flamande” milk is revealed during the long ripening process, so we have set up a new cellar in our cheese production area, especially for this longer maturation process.
Produced in the Abbey, in the pure tradition of Mont-des-Cats cheese, with its own specific milk, “La Bourle Trappiste” is a pressed cheese pâte, uncooked, firm but supple, orange in color, which develops a fondue character.
Aged for several months in our special cellar, the ripe “La Bourle Trappiste” remains a soft cheese, freely releasing its aromas, among which can be found the legendary taste of hazelnuts and dried fruits.