Trappe Echourgnac (nature)

Another cheese from the Dordogne courtesy of my friend I met last week. This particular cheese is a typical example of how local some cheeses in France are. It is made in much the same way as Port Salut as the tradition goes back to the monks from the Abbaye de Port du Salut, but it has its own name and taste.

It is Trappe Echourgnac, and the today I tasted the traditional version. From 1868 Trappist nuns in the Abbaye d'Echourgnac collected milk from their neighbouring farms and made and matured this cheese in their cellars. And this is something they still do, and sell in their shop.