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About: Abbaye de Timadeuc Cheese     Goto   Sponge   NotDistinct   Permalink

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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