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Abbaye de Timadeuc cheese
From Cookipedia
Contents |
Origin
- Produced by monks in the Morbihan département of Brittany
Cheese group
- Soft, pressed, uncooked with a washed rind
Milk type
Aroma and taste
- Delicate, with a slightly salty taste
Strength and texture
- Medium strength. Smooth texture with irregular holes
Shape, weight and size
- Round shape, weighing 1.7kg. Diameter 20cm and height 5cm
Production season
- Spring, summer and autumn
Description
Matured for 2-3 weeks and has an orange rind which is washed in walnut brandy
Errors and omissions
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