Abbaye de Timadeuc Cheese is a cheese produced in a monastery by Trappist monks. This cow's milk cheese is an uncooked pressed cheese.[1]
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[2][3]
See also
edit- Port Salut cheese
- Saint Paulin cheese
- List of French cheeses
References
edit- ^ "Abbaye de Timadeuc cheese, cow milk – Fromages.com". www.fromages.com. Retrieved 2020-04-20.
- ^ websan.net, Mathieu Lamson-. "Abbaye de Timadeuc". androuet.com. Retrieved 2020-04-20.
- ^ "Timadeuc Cheese". CooksInfo. Retrieved 2020-04-20.
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