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 the 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 the cheeses are regularly washed in brine. The Tamié is instantly recognized as it is always wrapped in a blue paper, which is decorated with the white cross of Malta. The monks have a remarkable delicate and sophisticated taste. The Tamié is a larger cheese than the Reblochon with a pâte less creamy, but the taste is often stronger and more perfumed. The 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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