Le Trappe de la Coudre is a soft French monastic cheese handmade by Abbaye de la Coudre in Laval. The production of the cheese dates back to 1868 from the original recipe transferred to the sisters by the monks of the Abbaye du Port-du-Hi. The cheese is made entirely on site with cow's milk sourced from local farmers and is a way to ensure a steady income for the sisters. It is a dry, light yellow (ivory) cheese with a sweet, slightly salty taste and a good taste of warm milk. It takes one month for ripening the cheese. The cheese is available in 2 versions: in individual 300 g cuts or 2 kg Tomme.
Other French cheeses: