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Currency
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ABBAYE de TAMIÉ
In 1131 a Trappist abbey of Tamié was founded in the
region of Bauges, Savoie. For over one hundred
years the monks have produced a cheese called le Tamié.
It is a close cousin to a cheese we all know well . . .
Reblochon. During the maturing period the cheeses
are regularly washed in brine. The Tamié is
instantly recognized by the blue paper that it's
wrapped in, and decorated with the white cross of Malta.
The monks have an extraordinary 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, and the rind
is slightly humid with an orange color.
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Country |
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France |
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Region: |
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Rhône-Alpes |
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Milk: |
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Raw
cow's milk |
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Rind: |
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Washed in Brine |
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Aged: |
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Minimum of 2 months plus |
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Type-Family: |
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Pressed Rind Washed |
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Taste: |
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Creamy , delicate with a sophisticated taste |
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Texture: |
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Semi-Hard |
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Wine
or Beer Pairing:
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Red:
Beaujolais-Villages [Gamay Noir grape]
White: Crépy [Chasselas grape] |
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Uses:
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It's
a marvelously versatile cheese suitable for
snacks or as a dessert cheese, but also melts
well making it perfect for casseroles or as an
alternative pizza topping. |
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Weight: |
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7 oz.
or 200 grams |
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Cheese
Recipes to try are:
Croque Monsieur |
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Other similar type cheeses from France are:
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Reblochon |
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Brother Laurent |
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Bel Paese |
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Back to Cheese Shopping
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FRENCH SPECIALTIES |
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Butters and Creams |
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Foie Gras and Pate |
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French Specialties |
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