description Abbaye de Timadeuc Overview
Abbaye de Timadeuc is a cow's milk cheese produced by Cistercian monks at the Abbaye Notre-Dame de Timadeuc in the Morbihan department of Brittany, France. The cheese is made in the monastery's dairy as part of the monks' self-supporting economy. It is a pressed, semi-firm cheese with a washed rind, produced in a style consistent with French monastic cheesemaking traditions.
help Abbaye de Timadeuc FAQ
Who produces Abbaye de Timadeuc cheese?
It is associated with the Cistercian monks of Abbaye Notre-Dame de Timadeuc in Morbihan, Brittany, France. The monastery's cheeses use Breton cow's milk and are aged in the abbey's cellars. [Abbaye de Timadeuc](https://www.fromagerie-timadeuc.fr/nos-fromages)
What type of cheese is Abbaye de Timadeuc?
The cheese commonly sold as Trappe de Timadeuc is a pressed, uncooked cheese with a semi-firm, supple paste and a washed rind. Its style belongs to the Port-Salut family and has a mild, balanced flavor. [Abbaye de Timadeuc](https://www.fromagerie-timadeuc.fr/nos-fromages)
Is Abbaye de Timadeuc the same as Trappe de Timadeuc?
The catalog name refers to the monastery cheese commonly presented by the abbey as Trappe de Timadeuc. The latter is the historic cheese made in the monastery's cheesemaking tradition.
How is Abbaye de Timadeuc different from Timanoix?
Trappe de Timadeuc is the mild washed-rind monastery cheese, while Timanoix is a related pressed cheese aged with walnut wine. Timanoix was created in 2003 through a knowledge exchange with the nuns of Abbaye d'Échourgnac. [Abbaye de Timadeuc](https://www.fromagerie-timadeuc.fr/nos-fromages)
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