Trappiste de Bricquebec
Trappe de Bricquebec is a pressed uncooked cow's milk cheese from the Manche in Normandy, sold as small wheels of about 1.4 kg. The name started with the Trappist monks of Bricquebec abbey and now belongs to the dairy Les Maitres Laitiers du Cotentin.
Key Facts
| Country of Origin | France |
| Specific Origin | Manche , Basse-Normandie |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 28% |
| Rind | Natural |
| Texture | Semi-hard, artisan |
| Flavor | Mild, nutty, spicy |
| Colors | Yellow |
| Forms | Small wheels, 22 cm across and 4 cm thick, about 1.4 kg |
| Alternative Spellings | Trappe de Bricquebec |
| Also Known As | La Trappe Bricquebec |
What is Trappiste de Bricquebec Cheese?
Monks at the abbey of Bricquebec, in the Cotentin, were making a raw milk cheese by the middle of the 19th century. In 1961 they sold the name and turned to farming instead, mostly pigs, along with cured pork products.
The brand now belongs to Les Maitres Laitiers du Cotentin, a dairy in the Manche in Normandy. The cheese is made from pasteurized cow's milk, with a pressed uncooked curd, and carries 45 percent fat.
It comes as a small wheel, 22 cm in diameter and 4 cm thick, weighing 1.4 kg on average.
How Does Trappiste de Bricquebec Cheese Compare?
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