Source: Atlas Obscura
Trappist monks and nuns in Western France make semi-soft cow’s milk cheese. They also produce walnut liqueur. When they combine the two, what’s commonly sold as Timanoix is born.
To fashion this rich, earthy cheese, monks and nuns wash their homemade Port Salut in a brine containing walnut liqueur. Devout cheesemakers practice this ancient technique of “washing” cheese…
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