Timadeuc Cheese is a “Port du Salut” style cheese.
The cheese is pressed, and its rind washed with a brine. The rind ends up a light orange/yellow colour, less dark than rinds of other Port du Salut style cheeses.
The cheese is aged for up to 3 weeks. It ends up slightly salty and soft.
History Notes
Made 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. It is associated with nuns living in the Abbey at Campénéac (see Campénéac Cheese). The Abbot, since 1993, is Dom Paul Houix. As of 2003, the Abbey had 38 members.
