Munkeby

Producer: Munkeby Mariakloster
Type: Washed-rind cheese
Milk: Unpasteurised cow's milk

Flavour: Round and creamy, lots of aroma and long aftertaste.

Description: Munkeby is made by the monks according to a traditional recipe from the monastery of Cîteaux (France). It is washed by hand daily during a seven-week maturation period. The cheese is cellar-matured on spruce planks and turned daily. The cheese has received several awards, including Super Gold at the World Cheese Awards 2018 in Bergen.

Retailers: Our own farm shop and selected shops.