Echourgnac Matured with nut liquor cheese
Also known as Trappe Echourgnac this is a semi-hard cows' milk the Périgord. Nuns in the Echourgnac Abbey (between Limoges and Bordeaux) have been making this cheese since 1868. In 1999 they starting making a new speciality called Trappe Nature.
Trappe Echourgnac is washed with nut liquor, which gives this it a beautiful dark brown colour. It is the perfect combination of two typical products from this region: cheese and nuts from the Périgord. Matured for 2 months, the cheese has a fruity flavour.
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