| TAMIé |
 Description:
In 1131 a Trappist
abbey of Tamié was founded in the region of Bauges, Savoie. For over a
hundred years the monks have produced a cheese called le Tamié. It is a
close cousin to a cheese we all know well: the Reblochon. During the maturing
period the cheeses are regularly washed in brine. The Tamié is instantly
recognized as it is always wrapped in a blue paper, which is decorated with the
white cross of Malta. The monks have a remarkable delicate and sophisticated
taste.
Texture:
The
rind is slightly humid and of an orange colour.
Taste:
The Tamié is a larger cheese
than the Reblochon with a pâte less creamy, but the taste is often
stronger and more perfumed. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
650 g |
| Affinage |
 |
2 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
