Abbaye de Tamié

It is a close cousin to Reblochon

In 1131 a Trappist abbey of Tamié was founded in the region of Bauges, Savoie. For over a hundred years  monks have produced a cheese called le Tamié. It is a close cousin to a cheese we all know well: the Reblochon.


During the maturing period cheeses are regularly washed in brine.


Tamié is instantly recognized as it is always wrapped in a white paper, which is decorated with a blue cross of Malta.


Monks have a remarkable delicate and sophisticated taste. The Tamié is larger than Reblochon cheese with a less creamy pâte, but taste is often stronger and more perfumed.


Its rind is slightly humid and of an orange colour.



510 g
(17,85 Ozs)
Minimum 2 monthsFor US deliverymaturing extended over 60 days

Pairing wine

Red wine: Beaujolais-Villages (Gamay Noir grape)White wine: Crépy (Chasselas grape)

More info

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