Abbaye de Tamié
Abbaye de Tamie is a French cheese made by the monks at the Trappist Abbey of Tamié since the 12th century. The abbey is located in the Savoie region of southeastern France.
Earlier, milk used to come from the monastery’s herd, but today the monks use unpasteurised whole milk of Abondance cows to prepare the cheese at the Abbey. As with other monasteries cheeses of France, Tamie is washed in brine during maturing period. The flavours of this soft cheese are delicate and balanced with sweet notes of fresh cream, salt and hay. It leaves behind a bit of bitterness on the finish. Tamie is often compared to Reblochon, but its paste is less creamy and has a stronger taste.
Abbaye de Tamie is easily recognizable by its blue and white paper packing. It pairs well with Cru Beaujolais, Sangiovese, Chardonnay, Merlot or Beaujolais.