Trappiste de Campeneac
Trappiste de Campeneac is a pressed and uncooked cheese produced by monks in former province of Brittany of northwest France. Also known as Campeneac and Fromage de Campeneac, this cheese is made by Trappiste Nuns in Campeneac commune of Morbihan department. Exclusively manufactured from cow's milk, it offers a very strong smell. It takes around 2 months for the ripening process. When aged, the rind becomes smooth and yellowish in colour. This thick disc shaped cheese is mild in taste and supple with tiny holes. The fat content is around 40 - 42% and best eaten throughout the year. Its sturdy aroma goes well with Muscadet, St. Emilion or all light and fruity red wines.