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.
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.
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.
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510 g (17,85 Ozs)
Description
- Weight: 510 g (17,85 Ozs)
- Refining: Minimum 2 months, For US delivery, maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Fall, Winter
Ingredients:
Lait de vache, ferments lactiques, présure, sel
Wine and cheese pairing
- Red wine: Beaujolais-Villages (Gamay Noir grape)
- White wine: Crépy (Chasselas grape)
Nutritional values
- FOR 100G
- Energy (KJ): 1430
- Energy (KCAL): 340
- Lipides (G): 26
- Carbohydrate (G): 0.5
- Sugar (G): 0.5
- Proteins (G): 26
- Salt (G): 1.4
Allergens
- Allergens: Lait et produits laitiers