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