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.