Being direct descendant of the Port du Salut, Abbaye de Timadeuc cheese is manufactured by the monks 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.