Timadeuc Cheese. Salsero35 / wikimedia / 2011 / CC BY-SA 3.0
Timadeuc Cheese is a “Port du Salut” style cheese with a slightly-salty taste and a soft texture.
The cheese is pressed, and its rind washed with a brine.
The cheese is made industrially at the Triballat Noyal dairy, and then passed to the monks at Abbaye Notre-Dame de Timadeuc for refining and aging. The cheese is aged for up to 3 weeks.
The rind ends up a light orange/yellow colour, though less dark than rinds of other Port du Salut style cheeses.
A whole cheese measures 18 to 20 cm in diameter (≈ 8 inches), is 4 to 5 cm thick (≈ 2 inches) and weighs about 1.8 kg (≈ 4 pounds).
See also: Port du Salut Cheeses
Website: https://www.abbaye-timadeuc.fr/en/index.html
History Notes
Timadeuc Cheese is made by the monks at the Abbaye Notre-Dame de Timadeuc in Bréhan, Morbihan département in Brittany, France, near Nantes.
The Abbey was founded in 1841, and built in 1847.
The cheese used to be made entirely at the abbey, using milk from the abbey’s own cows. Due to a drop in the number of people attracted to vocation of life in a monastery, the monks now do just the washing and the aging of the cheese.
The abbey is associated with the Abbey at Campénéac (see Campénéac Cheese), which is for nuns.
Entrance to the Timadeuc abbey. So Leblanc / wikimedia / 2007 / CC BY 3.0