Our popular Trappist-style monastery cheese is creamy with a
milky acidity on the aftertaste. Medium mild with a slightly tangy finish and often a light
mushroomy flavor near the rind, Bridgid’s Abbey has a depth and complexity that particularly
appeals to French cheese fans. We now produce it only in the “hay” season when the milk is
richer; we feel this gives the cheese its best overall flavor and texture. Pairs well with saison
or dried fruit or not-too-acidic wines.