| ABBAYE DE TIMADEUC |
 Description:
L’ Abbaye de
Timadeuc has a unique distinction, it is the only cheese from Brittany.
Produced by monks, it is a direct descendant to the Port du Salut.
Texture:
The cheese
belongs to the family of pate pressed, not cooked with a washed rind. It
matures slowly over two to three weeks and the rind turns an orange/yellowish
colour.
Taste:
Its
pâte is daintily salty, soft, with a delicious tender taste. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
1800 g |
| Affinage |
 |
2 to 3 weeks |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
