Abbaye de Tamié [SEP] material used
Abbaye de Tamié
Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie "département", in the French Alps.
Style.
Tamié is pressed and molded in the form of a flat wheel of cheese with slightly convex edge.
It is distinguished by the saffron colour of the crust that, in the final aging process, is covered with a light white down. The creamy
Tamié Abbey
Tamié Abbey ("Abbaye de Tamié", or "Abbaye Notre-Dame-de-Tamié") is a Cistercian monastery, located in the Bauges mountain range in the Savoie region of France. It was founded in 1132, as a daughter house of Bonnevaux Abbey, by Peter of Tarentaise, who was also the first abbot.
It continues as a Trappist community of 30 monks, famous for its cheese, Abbaye de Tamié.
Sources and external links.
- Tamié Abbey website