Maturation: minimum 6 weeks
Cheese Type: Uncooked, Pressed cheese
Born in 1868 in the Abbaye d’Echourgnac, Trappe Echourgnac has since been made in the pure trappist tradition by the nuns of the Abbey. In 2020, to ensure the perpetuation of this tradition, the nuns gave the helm to two cheesemongers.
Shaped like a tomme, the cheese is first matured in the Abbey’s humid cellars before being placed in a different room for a second affinage of at least one month.
Trappe Echourgnac has a washed thin orangeish to brown rind that reveals a semi-hard supple and unctuous paste with milky notes.
Red wines (Pomerol, Medoc)
White wines (Riesling, Vauvray)
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Cheese Club Team