Being direct descendant of the Port du Salut, Abbaye de Timadeuc is a cheese manufactured by the monks in the province of Brittany in France. It is made from cow's milk, this is an uncooked and pressed cheese with semi-hard texture and a washed rind. Slow to age this cheese takes 2 to 3 weeks to mature and when it matures, the rind turns to an orange/yellowish colour. Abbaye de Timadeuc offers a little salty flavor in a soft paste with mouth-watering tender taste. It can be accompanied by a glass of Gamay de Touraine wine.

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