ABBAYE DE TIMADEUC
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.
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.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 3 weeks For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: ???
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall
Ingredients:
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Wine and cheese pairing
- Red wine: ???
- White wine: ???
Nutritional values
- FOR 100G
- Energy (KJ): ???
- Energy (KCAL): ???
- Lipides (G): ???
- Carbohydrate (G): ???
- Sugar (G): ???
- Proteins (G): ???
- Salt (G): ???
Allergens
- Allergens: ???