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ABBAYE DE TAMIÉ

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.

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.

We have selected the best cheeses for you. Discover our selection by clicking on the button below and buy Abbaye de Tamié directly online.
510 g (17,85 Ozs)
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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
CARTE AUVERGNE RHONE ALPES
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