Abbaye de Tamie
Abbaye de Tamié comes from the Abbaye Notre-Dame de Tamié, a Trappist monastery tucked into the Savoie mountains of France, where the monks have been making cheese in this style for generations. It's an unpasteurized cow's milk cheese aged just above 60 days so it can be brought into the US, and the rind is brushed and washed with brine through the whole aging process, which is what develops that distinctive pinkish-salmon color on the wheel.
The paste underneath is semi-soft, really smooth and buttery, with a creamy give that opens up the longer the cheese sits at room temperature. Flavor is mellow up front with a nutty, savory pull that gets more pronounced as the wheel ages. The washed rind brings in some of that mushroomy, earthy character you expect from a Trappist style, but the whole thing stays gentle, never stinky.
What makes this one stand out is the discipline behind the recipe. The monks at Tamié work the rind by hand, wheel by wheel, in the same cellars they've used for generations, and you can taste that care in how clean and balanced the finish is.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Abbaye de Tamie
Abbaye de Tamie
Abbaye de Tamié comes from the Abbaye Notre-Dame de Tamié, a Trappist monastery tucked into the Savoie mountains of France, where the monks have been making cheese in this style for generations. It's an unpasteurized cow's milk cheese aged just above 60 days so it can be brought into the US, and the rind is brushed and washed with brine through the whole aging process, which is what develops that distinctive pinkish-salmon color on the wheel.
The paste underneath is semi-soft, really smooth and buttery, with a creamy give that opens up the longer the cheese sits at room temperature. Flavor is mellow up front with a nutty, savory pull that gets more pronounced as the wheel ages. The washed rind brings in some of that mushroomy, earthy character you expect from a Trappist style, but the whole thing stays gentle, never stinky.
What makes this one stand out is the discipline behind the recipe. The monks at Tamié work the rind by hand, wheel by wheel, in the same cellars they've used for generations, and you can taste that care in how clean and balanced the finish is.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Abbaye de Tamié comes from the Abbaye Notre-Dame de Tamié, a Trappist monastery tucked into the Savoie mountains of France, where the monks have been making cheese in this style for generations. It's an unpasteurized cow's milk cheese aged just above 60 days so it can be brought into the US, and the rind is brushed and washed with brine through the whole aging process, which is what develops that distinctive pinkish-salmon color on the wheel.
The paste underneath is semi-soft, really smooth and buttery, with a creamy give that opens up the longer the cheese sits at room temperature. Flavor is mellow up front with a nutty, savory pull that gets more pronounced as the wheel ages. The washed rind brings in some of that mushroomy, earthy character you expect from a Trappist style, but the whole thing stays gentle, never stinky.
What makes this one stand out is the discipline behind the recipe. The monks at Tamié work the rind by hand, wheel by wheel, in the same cellars they've used for generations, and you can taste that care in how clean and balanced the finish is.
