Traditionally made by Trappist nuns at the Abbaye de la Coudre, in Laval, the production was stopped in the late 1990s, only to be revived in our very own dairy in 2007, when the nuns asked us to produce it again.
Following the traditional recipe, me make it from raw milk, which we collect from the farms nearby. Once moulded, the Secret is washed with brine, turned regularly and matured for 6 to 7 weeks, when its pale yellow paste becomes airy and meltingly-soft.
The Secret du couvent Bichonné is further matured for 100 days in our natural stone cellar. The cheese takes on a firmer buttery texture and its fruity and deep flavours become stronger.

Producer : Fromagerie de Machecoul (Beillevaire)
Origin: Loire-Atlantique
Milk : unpasteurised cow's milk
Allergens : milk, lysozym (eggs)