Beskrivning
Produced by the Trappist monks of the Abbey of Échourgnac, in collaboration with the monks of the Abbey of Timadeuc, this cheese carries on a long monastic cheesemaking tradition dating back to the Middle Ages, when monks — being more skilled in cultivation — crafted large cheeses to ensure better preservation and to withstand harsh winters or times of war. The aging in walnut liqueur imparts subtle, nutty flavors with a slight bitterness. Despite the name, it contains no alcohol.
