- Source: Abbaye de Timadeuc Cheese
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
See also
Port Salut cheese
Saint Paulin cheese
List of French cheeses
