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Abbaye de Timadeuc
L’ Abbaye de Timadeuc has a unique distinction, it is a cheese from Brittany. Produced by monks, it is a direct descendant to the Port du Salut. Its pâte is daintily salty, soft, with a delicious tender taste. 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.
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L’ Abbaye de Timadeuc has a unique distinction, it is a cheese from Brittany. Produced by monks, it is a direct descendant to the Port du Salut. Its pâte is daintily salty, soft, with a delicious tender taste. 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.
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Area
Bretagne |
Season
Spring - Summer - Fall |
Maturing
Minimum 3 weeks For US delivery maturing extended over 60 days |
Pate
Uncooked, pressed semi-hard cheese |
Milk
Cow |
Pieces
Weight
200 g (7 Ozs)
