The traps of Echournac

Founded in 1868 by the monks of the Abbey of Port du Salut, the Abbey of La Trappe has always lived from its cheese factory and is now a true Perigord gastronomic institution.

In 1923, Cistercian nuns took over the abbey and continued the tradition of the cheese industry. Made from pasteurized milk, the Trappe d’Echourgnac is a soft and creamy cheese which also has the particularity of being matured with walnut liqueur (from the Périgord distillery in Sarlat).

This recent recipe (1999) gives it a powerful and very original flavour that goes very well with local gastronomy. You will find in the cheese shop the traditional plain cheese and the small model matured with walnut liqueur. In the shop you will also find other gourmet products made by the Sisters: fruit jellies or home-made jams.