Trappists and Trappistines are monks and nuns of the Cistercian Order who follow the strict rule of Saint Benedict. Trappists are famous for restricting their speech to that which is strictly necessary (although not a vow of silence as many believe) and the wonderful artisanal products such as beer, liqueurs and cheese that they make.
A selection of cheeses set out for a tasting session at Les Fromages du Moulin.
Timanoix and Trappe Echourgnac are two unusual cheeses made by two Trappist monastic institutions, one monks in Morbihan (southern Brittany), the other nuns in the Périgord area of the Dordogne. The name Timanoix is derived from the name of the Abbey in Brittany, Timadeuc, and noix, the French word for walnut. Echourgnac is the name of the Abbey in the Dordogne.
The rind is washed and brown and the cheese has a distinct walnut aroma. It's a cow's milk cheese, quite soft and pale. The reason for the walnut aroma is that the solution used to wash the rind is a mixture of brine and a walnut liqueur from a Périgord distiller. There is no sensation of residual alcohol, it's more like the cheese has been wrapped in walnut leaves or rubbed with green walnuts. After aging for a couple of months the cheese is a perfect blend of walnut and mild creamy smooth dairy flavours.
Rodolphe talking about some Comté.
Timanoix is a 21st century cheese, created when the sisters of Echourgnac could no longer meet the demand for their walnut flavoured cheese. They offered their brother monks the opportunity to make the cheese and satisfy what was a growing niche market. Both religious houses use the cheese as a means of supporting their local dairy farmers, by buying their milk and working with them to improve the quality of the raw material and the value added product.
I'd never heard of either cheese, but earlier this year cheese refiner Rodolphe le Meunier offered a Timanoix as part of a tasting session I had arranged for some clients. It's a cheese I will look out for and buy if I see it again.