A disc of semihard cow’s milk cheese made by the Trappist monks at the Abbey of Timadeuc in Brittany. The paste is uncooked and pressed and is salty and soft, with a mild flavour. It’s orange, ochre rind is washed in walnut brandy which results in a coffee-like finish. Affinage is over 2-3 weeks. It is usually wrapped in waxed paper.
