Abbaye de Tamie*

Artisanal CheeseClock Pairing Tool

Abbey de Tamie

From the upper elevations of the eastern Bauges mountain range, in Savoie, you will find the Abbaye of Notre-Dame de Tamié that was established in 1132.

To help finance their abbey, the monks have always made a unique cheese which bears its name, Abbaye de Tamié.

Every day they collect the milk from 14 farms in the Tamié Vallon. With strict control of the organic pastures and healthy herds, they can use entirely raw milk that has not been compromised with unnecessary heat treatment, thereby preserving the rich mountain bouquet of the milk. Thousands of beneficial micro-organisms contribute to the particular flavor profile of this lovely mountain cheese.

After light pressing and gentle washing of the rind, the Tamié ages beautifully well past 60 days before journeying to our caves here in the big apple.

The Abbaye de Tamié’ pink rind is covered with Geotrichum; inside the paste is white, creamy and lactic, with hints of floral farm aroma. Pairs well with Roussette, Mondeuse, Macon, Merlot, Beaujolais as well as Sangiovese, Dolcetto d'Alba and Sicilian Chardonnay.