Abbaye de Tamié Cheese vs Munster Cheese

Abbaye de Tamié Cheese is a soft, pea-size holes cow-milk cheese from France, while Munster Cheese is semisoft and made from cow milk, originating in France.

What Is Abbaye de Tamié Cheese?

Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk by the monks of Tamié Abbey in Savoie, in the French Alps. It is close in style to Reblochon, with a saffron crust dusted in white down and a creamy paste that firms up toward the centre.

What Is Munster Cheese?

Munster, also called Munster-géromé, is a soft cheese made from raw cow's milk in the Vosges of eastern France. Brine washing during aging leaves it with a moist orange rind, a penetrating smell and a very strong taste.

What's the Difference Between Abbaye de Tamié Cheese and Munster Cheese?

• Texture: Abbaye de Tamié Cheese (Soft, pea-size holes), Munster Cheese (Semisoft)
• Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Munster Cheese (Washed, saltwater solution)
• Aging: Abbaye de Tamié Cheese (Up to 40 days), Munster Cheese (4-6 weeks to 2-3 months)
• Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Munster Cheese (Strong, gamey)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Tamié Cheese Taste Like Munster Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Munster Cheese brings strong, gamey character. On the nose, Abbaye de Tamié Cheese offers perfumed, pungent, contrasted with Munster Cheese's gamey, aromatic. Aging plays into this as well. Abbaye de Tamié Cheese at up to 40 days develops a different profile than Munster Cheese at 4-6 weeks to 2-3 months.

Can You Substitute Abbaye de Tamié Cheese for Munster Cheese?

In most recipes, Abbaye de Tamié Cheese and Munster Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, pea-size holes bite and body where the recipe calls for semisoft. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Munster Cheese brings strong, gamey notes.

Which Is Better, Abbaye de Tamié Cheese or Munster Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, pea-size holes cheese, go with Abbaye de Tamié Cheese. For a semisoft profile, Munster Cheese is the better fit. Flavor-wise, Abbaye de Tamié Cheese suits recipes that want nutty, milky, delicate to strong with age notes, while Munster Cheese fits dishes calling for strong, gamey.

Frequently Asked Questions

Is Abbaye de Tamié Cheese the same as Munster Cheese?

No, they're distinct cheeses. Aging also differs: Abbaye de Tamié Cheese is typically aged up to 40 days, Munster Cheese 4-6 weeks to 2-3 months.

Is Abbaye de Tamié Cheese similar to Munster Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Tamié Cheese for Munster Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Tamié Cheese taste like Munster Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Munster Cheese is strong, gamey. Aromas also diverge. Abbaye de Tamié Cheese leans perfumed, pungent, and Munster Cheese is closer to gamey, aromatic.

What is Abbaye de Tamié Cheese made of?

Abbaye de Tamié Cheese is made from cow milk (unpasteurized), using calf rennet. It's typically aged up to 40 days. It originates in France.

What is Munster Cheese made of?

Munster Cheese is made from cow milk (unpasteurized), using traditional rennet. It's typically aged 4-6 weeks to 2-3 months. It originates in France.

Which should I choose, Abbaye de Tamié Cheese or Munster Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, pea-size holes, while Munster Cheese is semisoft.