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Qty :

Echourgnac Noix (1/2)

Since 1868, Trappist nuns have been collecting milk from neighbouring farms to make and ripen this artisanal cheese in l'Abbaye d'Echourgnac, in Périgord. They use the same methods of production as for Port-Salut and succeed in producing 52 tonnes each year.
The rind of the cheese is very slightly moist and bounces under finger pressure. The flavour is balanced and simple. However the taste is raised thanks to a refining with nut-liqueur which confers it this so particular savor. Affinage takes 2 months in the abbey cellars.

Price : 7.89 €

You will find it in
The Epicurian Cheese Shop

    
 

Region :


Aquitaine

Seasons :

        


350 Grams


Minimum 3 months

For US delivery
maturing extended over 60 days


Uncooked, pressed semi-hard cheese


Cow Milk

How to cut your cheeses.
 
 

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