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Abbaye de Timadeuc Cheese

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Country of origin: France, Brittany; Source of milk: Cow; Paste: Uncooked pressed cheese; Texture: elastic; Taste: soft and salty; Colour: Straw Yellow; Aging time: 2-3 weeks
Abbaye de Timadeuc Cheese

Abbaye de Timadeuc Cheese is a cheese produced in a monastery by Trappist monks. This cow's milk cheese is an uncooked pressed cheese.

Soft and salty it has a soft taste and a nutty aroma. From the family of the uncooked pressed past cheese it has a straw yellow colour and is shaped as a disc with a diameter of 20 cm and a thickness of 4 to 5 cm. Produced in the commune of Bréhan, in the Morbihan, in Brittany this cheese can be compared to Trappe cheese, made by the Trappist monks of the Abbaye de la Coudre

See also

References

  1. "Abbaye de Timadeuc cheese, cow milk – Fromages.com". www.fromages.com. Retrieved 2020-04-20.
  2. websan.net, Mathieu Lamson-. "Abbaye de Timadeuc". androuet.com. Retrieved 2020-04-20.
  3. "Timadeuc Cheese". CooksInfo. Retrieved 2020-04-20.


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