Echourgnac Abbey: make a cheese out of it!
Echourgnac Abbey: make a cheese out of it!
1,3 km - Échourgnac
Food Lover
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English
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Founded in 1868 by monks from the Port du Salut Abbey in Mayenne, and restored in 1923 by Cistercian nuns returning from exile in Spain, the Trappist Abbey in Echourgnac, Dordogne, is dedicated to prayer. Alongside this primary vocation, it has always relied mainly on its cheese dairy for its livelihood.
From 1960 onwards, to use the fruit from their orchard, the Sisters produced on a small scale, for themselves and for their visitors, few in number at the time, currant and apple jellies, as well as very popular apple pastes.
That is why, after the fire that destroyed its cheese-making workshop in 1983, the monastic community, forced by circumstances to convert part of its activity, developed a small-scale confectionery workshop producing fruit pastes and jams.For your health, avoid eating too fatty, too sweet, too salty
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