This cheese is made by a religious community established in the Manche. The cheese is a pressed, uncooked cow’s milk cheese. The production was abandoned in 1961 by the Trappist monks, was taken up by the co-operative cheese diary of Valognes, as well as the brand ‘Providence.’ The cheese is a flat disc with a diameter of 22cm, a thickness of 4cm and a weight of 1.4kg. The rind is soft and smooth; the pate is tender with a mild flavour.
Appearance of the Abbaye de Bricquebec cheese: smooth, glossy rind of a yellow-grey colour.
Odour of the Abbaye de Bricquebec cheese: slight odour of the cellar
Texture of the Abbaye de Bricquebec cheese: supple
Taste of the Abbaye de Bricquebec cheese: mild flavour