Description: Le Trappe de la Coudre is a soft French monastic cheese handmade in Abbaye de la Coudre, Laval, France. The production of the cheese dates back to 1868 from the original recipe transferred to the sisters by the monks of the Abbaye du Port-du-Hi. The cheese is made entirely on-site with cow's milk sourced from local farmers. It is a dry, light yellow (ivory) cheese with a sweet, slightly salty taste and a good taste of warm milk. The maturation period is about one month. The cheese is available in 2 versions: in individual 300 g cuts or 2 kg Tomme.