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Abbaye de Tamié Cheese
About Abbaye de Tamié Cheese
Made by Trappist monks in the French Alps, Abbaye de Tamié is a semi-soft cheese with a smooth, creamy texture. It has a mild, slightly tangy flavor, enhanced by a rind that is washed in brine during the aging process. The cheese is produced from the unpasteurized milk of local cows, reflecting the rich, grassy flavors of the Alpine pastures.
Key Facts
| Country of Origin | France |
| Specific Origin | Savoie department |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | 50-53% solids nonfat |
| Rind | Light beige to saffron, thin mold |
| Texture | Soft |
| Flavor | Nutty, milky, delicate to strong with age |
| Aroma | Perfumed, pungent |
| Colors | White |
| Forms | Thin disk (Grand Modèle 4 lbs, Petit Modèle 21 oz) |
| Age | Up to 40 days |
| Rennet Type | Calf |
What is Abbaye de Tamié Cheese?
Abbaye de Tamié is a unique, artisan French cheese with a rich history from the 12th century, made exclusively by the monks at the Trappist Abbey of Tamié in Savoie, southeastern France. This soft cheese comes from raw, unpasteurized milk of Abondance cows, showcasing the monastic commitment to local, quality dairy farming.
The cheese's distinct shape is a flat wheel with slightly convex edges and a saffron-colored crust, covered in light white mold by the end of aging. It comes in two sizes, Grand Modèle and Petit Modèle, each offering a unique taste. The Grand Modèle has a thinner crust and softer texture, while the Petit Modèle, sold individually, maintains consistent quality.
The production blends traditional craftsmanship with innovation. Milk is heated and mixed with starter cultures and calf rennet for coagulation. The curd is then cut, drained, and pressed. The whey is not wasted; it's turned into methane, used to heat the abbey’s water, highlighting sustainability.
Salting is crucial for flavor, crust, and preservation. The cheese ages in the abbey's cellars, where it's regularly turned and washed to grow beneficial mold. This process enhances its fruity, nutty flavor and perfumed, pungent aroma. The washed rind adds to its characteristic taste, evolving from delicate and nutty to a fuller, robust flavor as it matures.
Abbaye de Tamié pairs well with wines like Cru Beaujolais, Sangiovese, Chardonnay, Merlot, or Beaujolais. Its packaging, in blue and white paper, makes it stand out. As a non-vegetarian cheese, Tamié offers a piece of French heritage with every bite.
Alternative Spellings of Abbaye de Tamié
Tamié, Trappiste de Tamie, Abbey of Tamie
