Trappiste d'Igny is a Saint-Paulin type of cheese that used to be made at the Abbaye d'Igny in Champagne province of France. The nuns at the Abbaye have turned to making chocolates called bouchons de Champagne, sparkling white wines and biscuits since cheesemaking is much more work.
Trappiste d'Igny was a pressed, uncooked cheese made from unpasteurised cow's milk. It had a washed rind and was usually refined in wet cellars for at least two months. Also known as Igny or Abbaye d'Igny, this cheese was eaten in summer, autumn or at the end of spring.