Trappe de Bricquebec

A cheese with loads of history, Bricquebec, was made by monks at the Bricquebec Norman monestary in the northwest corner of France until they sold the cheesemaking business in 1961. It's origins are rooted in the survival of the monestary in the 1800s when the monks found a way to make money by selling their cheese. Bricquebec was wildly popular in Paris before World War II, but due to the large number of cheesemakers producing industrial-style cheeses after the war, the monks of Bricquebec were unable to keep up with the competition and decided to sell their business. You can still enjoy the cheese today, although the monks no longer produce it. Briquebec is made from pasteurized cows' milk and is semi-firm with a yellowish-orange rind. It has a nutty, mild flavor that matches well with French or Belgium ales, as well as rustic farmhouse ciders.

Entry Type

Cheese

Statistics

0 Trappe de Bricquebec photos
0 recipes