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. 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 a refining with walnut-liqueur which confers it this so particular savor. The Affinage of the Echourgnac takes 2 months in the abbey cellars.