A short distance from the former capital of the Double, the monks of the Trappe de Port du Salut (in Mayenne) founded the Abbey of Our Lady of Good Hope in Echourgnac in the 19C. The monks came to clean up the marshes of the region and some of them paid for this effort with their lives. Continuing the tradition of the mother house, where the monks produced Port Salut cheese, they made Trappe Échourgnac. When the abbey was taken over by a community of nuns, the cheese factory continued its activity.