ABBAYE DE LA COUDRE
Cheese dairy - Creamery
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Here, the speciality is a cheese: the trappe, with a mortised rind, matured in the vaulted cellars of the abbey for several weeks. It is made from cow's milk from the pastures of the Mayenne, following a process developed by the monks of Port-Salut, who passed it on to the sisters when the cheese dairy was founded in 1868. The sisters also make powdered desserts for instant desserts from natural ingredients without the addition of chemicals or artificial colourings. The abbey also has a religious bookshop.
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4/5
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pour ce qui concerne ceux fabriqués à l' abbaye je recommande particulièrement les sachets de flan à divers parfums naturels!