Timanoix Cheese

hints of earth, chocolate, & leather — spicy sweetness — deep walnut flavor — slightly bitter finish

history of the cheese

Timanoix was orginally made by nuns of Notre-Dame d’Espérance in Échourgnac. As the demand for the cheese became too high, the nuns shared their recipe with Trappist monks in 2003. Timanoix is a monastic cheese, belonging to the washed-rind, slightly pungent family of cheese made and sold by monasteries or abbeys using milk from their own herds or nearby farms.

how it’s made

Timanoix is made by Trappist monks at the Abbaye Notre Dame de Timadeuc in Brittany. The cheese is made from pressed cow’s milk, then washed in a brine containing walnut liqueur, also produced at the abbey. This ancient technique is used to prevent the cheese wheels from cracking, helps to promote the growth of the rind, and adds distinct flavors. The cheese is then aged for 60 days in a cellar. The cheese has a dark-colored rind with a semi-soft, smooth, and pale straw color interior.

to serve

Serve the cheese at room temperature with candied or toasted walnuts, honey, and dried fruits like apricots. Pair with Trappist-style beer like Chimay or nutty wines like Chardonnay. Timanoix also melts well, so it’s often used for grilled cheeses.