Trappe d'Echourgnac

Trappe d'Echourgnac is a French cheese produced in Dordogne at the Abbaye Notre-Dame de Bonne Espérance. The cheese is made from cow's milk, according to a traditional recipe based on Port Salut. The rind has a dark brown color, and underneath it, the texture of the paste is supple and semi-soft.

The flavors are mild, full, rich, smoky, and balanced, with distinctive aromas of walnuts. When cooked, the cheese becomes slightly stringy and runny. It's recommended to use it as a stuffing for ravioli and pair it with a glass of cider.