Top 4 Breton Cow's Milk Cheeses

Saint-Paulin is a French semi-soft cheese made from cow’s milk, originating from the region of Bretagne. It was originally produced by Trappist monks. Underneath its washed rind, there is a white-colored body with a creamy and firm texture and milky aromas. Its flavor is best described as nutty and buttery. Although the rind is edible, most people don’t consume it because it is quite dry and rough. It is recommended to pair Saint-Paulin with a glass of Riesling or Beaujolais.Expand

Madame Loïk is a French cheese made from cow's milk. It's a type of fromage fouetté, meaning whipped cheese. Its texture is creamy, fluffy, and light, while the flavors are mild and fresh. There are a few versions of this cheese, and the most common one is lightly seasoned with Guérande sea salt. Other varieties include honey and nuts, shallots and chives, and red pepper purée. It is recommended to serve it with honey or spread it over a baguette, then sprinkle it with chopped herbs. Madame Loïk can also be used in a variety of cooked dishes.Expand

Timanoix is a French cheese produced in the town of Bréhan by the Trappist monks at the Abbaye Notre Dame de Timadeuc. This semi-soft cheese is made from cow's milk. Due to the fact that it's a monastic cheese, it has a washed rind. The rind is washed with a combination of brine and walnut liqueur as it ages for 60 days in a cellar. Timanoix has a texture that is smooth, silky, creamy, and pale straw in color, which becomes darker as it edges towards the rind. The aromas are earthy and leathery with notes of walnut, while the flavors are spicy-sweet, savory, herbaceous, and meaty, with a slightly bitter and milky aftertaste.Expand

Abbaye de Timadeuc is a French cheese hailing from Brehan in the region of Brittany, where it's produced by the monks at the Abbaye Cistercienne Notre-Dame de Timadeuc. The cheese is made from pasteurized cow's milk and it's usually left to age from 2 to 3 weeks before consumption. Underneath its washed rind, the texture is slightly soft, springy, and open with a few irregular eyes scattered throughout the paste. The flavors are generally mild and lactic. It's recommended to pair the cheese with a glass of Gamay de Touraine wine.Expand