ECHOURGNAC À LA LIQUEUR DE NOIX
Artisanal cheese from l'Abbaye d'Echourgnac, in Périgord.
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.
They use the same methods of production as for Port-Salut and succeed in producing 52 tonnes each year.
The rind of the Echourgnac is very slightly moist and bounces under finger pressure. The flavour is balanced and simple.
However the taste of the Echourgnac is raised thanks to refining with walnut-liqueur which confers it this so particular savor.
The caving of the Echourgnac takes 2 months in the abbey cellars.
However the taste of the Echourgnac is raised thanks to refining with walnut-liqueur which confers it this so particular savor.
The caving of the Echourgnac takes 2 months in the abbey cellars.
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300 g (10.5 Ozs)
Description
- Weight: 300 g (10.5 Ozs)
- Refining: Minimum 3 months. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Pasteurized milk
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
Pasteurized cow milk, salt, lactic ferments, rennet, Lysozyme E1105, natamycine E235, walnut flavour PE 15578, food colouring E150d, walnut liqueur 100% natural, 16% of alcohol, ethanol 14,5% vol
Wine and cheese pairing
- RED WINE: Cahors (Auxerrois, Merlot grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1401
- Energy (KCAL): 338
- Lipides (G): 28
- Saturated fat (G): 19
- Carbohydrate (G): 0.5
- Sugar (G): 0
- Proteins (G): 21
- Salt (G): 1.4
- Ferment: Yes
Allergens
- Allergens: Lysozyme E1105, natamycine E235, walnut flavour PE 15578, food colouring E150d, walnut liqueur 100% natural, 16% of alcohol, ethanol 14,5% vol