Abbaye de Timadeuc Cheese vs Port Salut
Abbaye de Timadeuc Cheese
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
Abbaye de Timadeuc Cheese is a mild cow's milk cheese from France, sold under that abbey name. Monks make it as a pressed cheese with a washed rind. The paste is supple and pale yellow, and it yields when you press a slice. A few small, irregular eyes may show inside an otherwise smooth body. Flavor stays lactic and lightly salty, with a nutty aroma instead of a fierce washed rind.
Port Salut
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
Port Salut is a semi-soft cow's milk cheese from France, sold in small wheels with a smooth orange rind. The paste is pale, supple, and mild, with a light sweetness and a gentle tang. It slices cleanly, and it also softens when it is warmed. The smell can be stronger than the taste, especially after the wheel has been kept, but the flavor stays approachable. French cooking treats it as an everyday cheese, not as a fierce washed-rind challenge for specialists.