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ABBAYE DE TIMADEUC

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.

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)
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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
CARTE BRETAGNE
Ingredients: ???
Wine and cheese pairing
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  • White wine: ???
Nutritional values
  • FOR 100G
  • Energy (KJ): ???
  • Energy (KCAL): ???
  • Lipides (G): ???
  • Carbohydrate (G): ???
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  • Salt (G): ???
Allergens
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