Английская Википедия:Abbaye de Timadeuc Cheese

Материал из Онлайн справочника
Перейти к навигацииПерейти к поиску

Country of origin: France, Brittany; Source of milk: Cow ; Paste: Uncooked pressed cheese; Texture: elastic; Taste: soft and salty; Colour: Straw Yellow; Aging time: 2-3 weeks
Abbaye de Timadeuc Cheese

Abbaye de Timadeuc Cheese is a cheese produced in a monastery by Trappist monks. This cow's milk cheese is an uncooked pressed cheese.[1]

Soft and salty it has a soft taste and a nutty aroma. From the family of the uncooked pressed past cheese it has a straw yellow colour and is shaped as a disc with a diameter of 20 cm and a thickness of 4 to 5 cm. Produced in the commune of Bréhan, in the Morbihan, in Brittany this cheese can be compared to Trappe cheese, made by the Trappist monks of the Abbaye de la Coudre[2][3]

See also

References


Шаблон:Brittany-stub Шаблон:France-cheese-stub