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 Abbay. In 2020, to ensure the perpetuation of this tradition, the nuns gave the helm to two lay cheesemongers.
Shaped like a tomme, the cheese is first matured in the Abbay’s humid cellars before being sent to the cheesedairy 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)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team