This cheese is made by a Cistercian religious community, in Laval, in the Mayenne, which first made this cheese in 1858. It is a pressed, uncooked cow’s milk cheese, in the shape of a small round, with a diameter of 20 to 25cm, a thickness of 5cm and a weight of 2kg. This cheese is a replica of Abbaye du Port-du-Salut.
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