France – The Last of the Trappist Monks Cheese

Over the past two centuries, the Trappist order of Cisterian monks has been responsible for creating some of the most famous washed rind cheeses in France. Today, however, the rapidly dwindling number of monks means the practice of cheese making in the monasteries is in danger of becoming extinct. Will travels to the abbeys of Mont des Cats in Normandy, Citeaux in Burgundy, and Tamie in Savoie to discover how the last examples of Trappist monk's cheese are being made, and to discuss what the future might hold for these classic benchmarks.