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.

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
Q276223
Trappist monks
Concept
Q830
cow
Concept
Q8495
milk
Concept
Q10943
cheese
Concept
Q62813
Bréhan
LOC
Q12642
Morbihan
LOC
Q327
Brittany
LOC
Q97358622
Abbaye de Timadeuc Cheese
UNK
+20^^http://www.w3.org/2001/XMLSchema#decimal
20
NUMBER
+4^^http://www.w3.org/2001/XMLSchema#decimal
4
NUMBER
+5^^http://www.w3.org/2001/XMLSchema#decimal
5
NUMBER
made from material
located in the administrative territorial entity