Abbaye de Tamie

Abbaye de Tamie

In the Rhone-Alpes -- a region in southeastern France filled with deep, crisp lakes, cold mountains, and purple stretches of lavender fields -- sits an ancient monastery that dates back to 1131. It is in this ancient monastery that Trappist monks lovingly produce this fruity, full-flavored cow milk cheese. During the aging process, Abbaye de Tamie is washed in brine twice a week and when ready to be sold, the cheese is wrapped in blue paper adorned with the white cross of Malta.

Hard to acquire until very recently, Abbaye de Tamie is a perfect example of what traditional and historic monastic hospitality can achieve.

Farm/Company:	Abbey of Tamie
Cheesemaker:	Monks of Tamie
Proprietor:
Affineur:	Jean d'Alos
City, State:	Banges
Region:	Savoie
Country:	France
Milk:	Raw cow
Rennet:	Traditional
Rind:	Washed
Texture:	Semi-firm
Aging:	1 month
Size(s):	3 pound wheel