Come with me on journey into the heart of rural southwestern France to explore Trappe d’Échourgnac, a unique cheese made and aged in a Cistercian abbey. It begins by situating French cheese as a cornerstone of national cuisine, then focuses on the Dordogne region, better known for walnuts, truffles, and wine, yet also home to a surprising cheese tradition. The story centers on the Abbaye Notre-Dame de Bonne-Espérance, where nuns have revived a historic recipe originally developed by monks in the 19th century.
The episode also introduces Antoine Dumont and his wife, who left behind their former careers to manage the abbey’s dairy, working alongside the nuns. It traces the abbey’s history, from monastic land development to abandoned production and later revival, while highlighting the peaceful forest setting and spiritual rhythm of monastic life. You’ll learn about the cheese-making process, its walnut-liqueur-washed varieties, and the abbey’s broader artisanal products, ending with a reflection on food, history, and serenity.
The French Life Podcast is only available to paid subscribers. If you love good food, thoughtful stories, and French-inspired living, you’ll feel right at home.
