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.


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