Abbaye de Tamié

Tamie cheese is a close cousin to a cheese we all know well: the 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.

Weight
580 g
(20,3 Ozs)
Maturing
Minimum 2 monthsFor US deliverymaturing extended over 60 days
Entire
Season
Spring
Fall
Winter

Pairing wine

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

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