Abbaye de Timadeuc

Being a direct descendant of the Port du Salut, Abbaye de Timadeuc cheese is produced by the monks atAbbaye Cistercienne Notre-Dame de Timadeuc, Brehan,in the province of Brittany in France. Made from cow's milk, it is an uncooked and pressed cheese with a semi-hard texture and washed rind. After 2 to 3 weeks of maturation, the rind turns orange/yellowish. Abbaye de Timadeuc has a little salty and soft paste with a nutty aroma. It can be accompanied by Gamay de Touraine wine.