Abbaye de Timadeuc Cheese vs Saint-Paulin
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.
Saint-Paulin
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
Saint-Paulin is a mild semi-soft cheese from France, made from cow's milk and sold in small rounds. The paste is pale, smooth, and supple enough to slice, with a buttery taste and little sharpness. The rind is thin and orange to yellow, and it is edible, though some people trim it. The cheese is pressed, then salted, and it is ready without a long age. It is a table cheese more than a grating cheese, and Port-Salut is the close cousin most shoppers already know.