Cheese from the Abbey of Trimadeuc - Trappd of Trimadeuc

Finally, A breton cheese! It is produced by the Trappist monks in Brehan, next to the town of Pontivy in the department of Morbihan.
This hand-made cheese is similar to the Trappe cheese produced by the Trappist monks from the Abbey of Coudre.
It is a smooth cheese with nutty aromas. Its thin rind is pale yellow. Its ivory white pate is elastic in nature. It has a moderate smell.

Cheese made from pasturized milk.

Fat Content: 50%
Dry Matter of Total Fat: 27%

Production: Hand-made - pasturized milk

Fabrication : Artisanale - lait pasteurisé