Abbaye de Tamié

This cheese is made by the monks of the Notre-Dame de Tamié Abbey, a Cistercian-Trappist monastery located at 2952 ft. of altitude in the Bauges mountains near the Tamié pass. The manufacture of this cheese is similar to that of Reblochon, but its taste is slightly less pronounced than that of its more illustrious counterpart. It is wrapped in blue paper stamped with a white Maltese cross.

Abbaye Notre-Dame de Tamié

Thin, smooth pinkish orange rind covered with white down; homogenous, shiny, smooth beige paste; very soft texture. It is available in two sizes.

Yeasty, moist aroma on rind; soft, velvety texture; mild taste with creamy, grassy notes.