Timadeuc's Trapdoor : “Trappe de Timadeuc” is the trademark commercial an cheese French industrial made about factories Triballat Walnut et refined about producers full community monastic de l 'Abbey of Our Lady of Timadeuc. This trademark belongs to this latest. The trademark Eastern Timadeuc's Trapdoor accompanied du label monastic.
Description of the cheese : It's a cheese industrial au cow milk pasteurized. Its refinement remained traditional. QUOTE 18 to 20 cm tall diameter, 4 to 5 cmthickness et pese about 1,8 kilogram.
Sa crust is maintenance as well as color yellow straw, to dough blanche ivory and rather elastic.
History: The manufacturing de cheese started at the end of the the first half XNUMXth century century. The community monastic lived from production agricultural dairy via theexploitation of land de l 'Abbey of Our Lady of Timadeuc and transformation to en cheese. It was then a production farmer. Today, the cheese farmer disappeared and only one activity byrefinement is ensured by the community de l 'abbey. Due to theAbsence de vocation to the life monastic, farm and land are now bailed out farmers not doing game full community, milk, patented by these, is bought by community and transformation to is subcontracted by a company de l 'industry dairy.
Manufacturing : After transformation to du milk en cheese under forms de curd hurry (fromage blanc) by the factories Triballat Walnut, these are delivered to the community monastic de l 'Abbey of Our Lady of Timadeuc which supports therefinement and l'packaging.
Commodities agricultural et additives employees for the cheese Timadeuc's Trapdoor:
Cow milk standardized et pasteurized ;
Lactic ferments ;
Rennet (Chymosin);
Food salt (2%);
conservatives food : Natamycin (E235) and Lysozyme (E1105).
Volume de production : The factories Triballat Walnut and community monastic de l 'Abbey of Our Lady of Timadeuc process 100 tons per an why cheese.