Abbaye de Timadeuc Cheese: Difference between revisions
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[[File:Fromages de Timadeuc.jpg|alt=Country of origin: France, Brittany; Source of milk: Cow |
[[File:Fromages de Timadeuc.jpg|alt=Country of origin: France, Brittany; Source of milk: Cow; Paste: Uncooked pressed cheese; Texture: elastic; Taste: soft and salty; Colour: Straw Yellow; Aging time: 2-3 weeks |thumb|Abbaye de Timadeuc Cheese]] |
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'''Abbaye de Timadeuc Cheese''' is a cheese produced in a monastery by [[Trappists|Trappist monks]]. This [[Cattle|cow]]'s [[milk]] [[cheese]] is an uncooked pressed cheese.<ref>{{Cite web|url=https://www.fromages.com/en/cheese/22-abbaye-de-timadeuc|title=Abbaye de Timadeuc cheese, cow milk – Fromages.com|website=www.fromages.com|access-date=2020-04-20}}</ref> |
'''Abbaye de Timadeuc Cheese''' is a cheese produced in a monastery by [[Trappists|Trappist monks]]. This [[Cattle|cow]]'s [[milk]] [[cheese]] is an uncooked pressed cheese.<ref>{{Cite web|url=https://www.fromages.com/en/cheese/22-abbaye-de-timadeuc|title=Abbaye de Timadeuc cheese, cow milk – Fromages.com|website=www.fromages.com|access-date=2020-04-20}}</ref> |
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[[Category:Trappist cheeses]] |
[[Category:Trappist cheeses]] |
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[[Category:French cheeses]] |
[[Category:French cheeses]] |
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{{France-cheese-stub}} |
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Latest revision as of 16:44, 9 October 2024
Abbaye de Timadeuc Cheese is a cheese produced in a monastery by Trappist monks. This cow's milk cheese is an uncooked pressed cheese.[1]
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[2][3]
See also
[edit]- Port Salut cheese
- Saint Paulin cheese
- List of French cheeses
References
[edit]- ^ "Abbaye de Timadeuc cheese, cow milk – Fromages.com". www.fromages.com. Retrieved 2020-04-20.
- ^ websan.net, Mathieu Lamson-. "Abbaye de Timadeuc". androuet.com. Retrieved 2020-04-20.
- ^ "Timadeuc Cheese". CooksInfo. Retrieved 2020-04-20.
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