Trappe d'Échourgnac is a cheese created in 1868 at Échourgnac Abbey in Dordogne. Initially made by monks, production stopped when they left in 1910, before being resumed in 1923 by Cistercian nuns.
This cheese with a pressed, uncooked centre is made from pasteurised cow's milk and is 50% fat. It has also been awarded the Label Monastic quality certification. In 1999, the nuns developed a new recipe matured with walnut liqueur, especially one produced at the Distillerie du Périgord. Overwhelmed by their success, the nuns shared their recipe in 2003 with the monks at the Abbey of Our Lady in Timadeuc, in Morbihan. The latter therefore now make Timanoix, an equivalent to Trappe d'Échourgnac.
70% of its production of around 100 tonnes per year is distributed in Dordogne. Trappe d'Échourgnac is also frequently exported to Germany.