Abbaye de Tamie
Abbaye de Tamié is a semi-soft, washed-rind cheese made by Trappist monks at the Abbaye de Tamié in the French Savoie region, a cheesemaking tradition dating back to the 12th century. It is made from unpasteurized cow's milk and has a creamy, soft interior with a nutty, sometimes pungent flavor that intensifies with age. Its distinctive appearance is characterized by an orange rind, which develops from being regularly washed in brine during its aging process. It is considered a close relative of Reblochon due to its similar shape, size, and creamy taste, though its flavor is often considered more pronounced.
Abbaye de Tamie
Abbaye de Tamié is a semi-soft, washed-rind cheese made by Trappist monks at the Abbaye de Tamié in the French Savoie region, a cheesemaking tradition dating back to the 12th century. It is made from unpasteurized cow's milk and has a creamy, soft interior with a nutty, sometimes pungent flavor that intensifies with age. Its distinctive appearance is characterized by an orange rind, which develops from being regularly washed in brine during its aging process. It is considered a close relative of Reblochon due to its similar shape, size, and creamy taste, though its flavor is often considered more pronounced.
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Description
Abbaye de Tamié is a semi-soft, washed-rind cheese made by Trappist monks at the Abbaye de Tamié in the French Savoie region, a cheesemaking tradition dating back to the 12th century. It is made from unpasteurized cow's milk and has a creamy, soft interior with a nutty, sometimes pungent flavor that intensifies with age. Its distinctive appearance is characterized by an orange rind, which develops from being regularly washed in brine during its aging process. It is considered a close relative of Reblochon due to its similar shape, size, and creamy taste, though its flavor is often considered more pronounced.
