Abbaye de Timadeuc Cheese explained

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

• Port Salut cheese
• Saint Paulin cheese
• List of French cheeses

References

1. Web site: Abbaye de Timadeuc cheese, cow milk – Fromages.com. www.fromages.com. 2020-04-20.
2. Web site: Abbaye de Timadeuc. websan.net. Mathieu Lamson-. androuet.com. en. 2020-04-20.
3. Web site: Timadeuc Cheese. CooksInfo. en-US. 2020-04-20.