Two more French cheeses

Hoping this works, it's my fourth attempt. We have had some dreadful Internet connections over the past week or more..

Two cheeses from the market in Pontenx les Forges. We added them to the remaining Basque Brebis, for a feast of a meal- with Sourdough fig bread, and raw milk butter.

The Echourgnac (Dordogne) is a single-source Trappist cheese, said to be based on a recipe for Port Salut. It is washed with walnut liqueur and smells divine. I paired it with a wine and Walnut jelly.

The wedge was a new-to-us cheese, called Délice de Chartreuse, also a single-source cow milk cheese, from an artisan dairy in Entremont Vieux.