Abbaye de la Meilleraye-de-Bretagne

This cheese is made by a monastery in the department of Loire Atlantique. The monks produce this pressed, uncooked cow’s milk cheese, plane parallel shaped, with 24cm sides and a thickness of 4 to 5 cm. The cheese is matured for at least 2 months in a humid cellar, to develop its characteristics.

Appearance of the Abbaye de la Meilleraye-de-Bretagne cheese: straw yellow to ochre coloured glossy, smooth rind
Odour of the Abbaye de la Meilleraye-de-Bretagne cheese: slight odour of lactic fermentation
Texture of the Abbaye de la Meilleraye-de-Bretagne cheese: supple and elastic
Taste of the Abbaye de la Meilleraye-de-Bretagne cheese: pronounced flavour of the terroir