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Aging cheese in liquor is a centuries-old practice throughout Europe and a specialty of the monks at the Abbey Notre Dame de Timadeuc in southern Brittany in France. For their Timanoix the monks start with cow’s milk from their own herd. From this high-quality milk, they craft small discs of cheese which are pressed and left to age for a short time. In addition to breeding cows, and making cheese, the monks of Timadeuc also make a liqueur from local walnuts. This ethereal spirit is what transforms the Timanoix from simple to divine. During the short aging periods, the young cheeses are washed with the liqueur which stains the rind a chestnut brown and imparts a sweet earthy flavor to the semi-soft cheese.

About Sensibus LLC
"Sensibus is an online specialty food store. We sell high-end food products of the European and American Gastronomic Tradition, selected with the utmost care and expertise. Among our leading products, there's a wide range of Italian and French cheeses and a special selection of Italian truffles. Our products exemplify profound respect for nature, tradition and quality certifications, as well as traceability of the food supply chain." --- Sensibus LLC; More Details

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