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.

Region : Bretagne Seasons :        1800 Grams Minimum 3 weeks For US delivery maturing extended over 60 days Uncooked, pressed semi-hard cheese Cow Milk How to cut your cheeses.