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.

Weight
200 g
(7 Ozs)
Maturing
Minimum 3 weeks For US delivery maturing extended over 60 days
Pieces
Season
Spring
Summer
Fall

Browse cheeses

Follow us on the socials networks
Discover our news each month