Trappiste de Bricquebec
La Trappe Bricquebec is a semi-soft French monastic cheese invented in 1824 by Dom Augustin Onfroy in a small village of Cotentin. The Trappist monks of the Abbey of Bricquebec continued with the tradition of producing high quality cheeses until WWII. But in the post war period, the farmers faced stiff competition from other monastic societies who were producing cheeses. In 1961, the abbay sold the brand "La Providence” to the Valco society in Valognes.
Trappiste de Bricquebec is a pasteurised cow's milk cheese with a smooth, glossy rind of a grayish-yellow colour. It gives off strong smell of the cellars where it is matured at least for 6 weeks and shaped to flat disc. The texture of the cheese is supple, smooth and dense with a nutty, mild flavour with spicy finish. It has a fat content of around 28%. The buttery paste of the cheese goes well with bread, fruits and nuts. It tastes delicious with Muscadet, St. Emilion or any light red or dry light white wine.