Abbaye de Timadeuc

This cheese is produced in a monastery in the commune of Bréhan, in the Morbihan, by the Trappist monks. It is a pressed, uncooked cow’s milk cheese, similar to Trappe cheese, made by the Trappist monks of the Abbaye de la Coudre. This cheese is mild, with nutty aromas. The rind is fine and a straw yellow colour. The pate is ivory white in colour and is elastic, with a weak odour. The cheese is shaped as a disc with a diameter of 20cm and a thickness of 4 to 5cm.