Abbaye de Tamié is a traditional French cheese crafted by the monks at the Trappist Abbey of Tamié since the 12th century. Nestled in the picturesque Savoie region, this semi-soft cheese is made from the rich, unpasteurized milk of Abondance cows. The cheese is washed in brine during its maturation, which imparts a delicate balance of flavors, including sweet notes of fresh cream, salt, and hay, with a slightly bitter finish.
The creamy and supple texture of Abbaye de Tamié melts in the mouth, releasing its complex and earthy flavors. Its distinctive blue and white paper wrapping, adorned with a cross of Malta, makes it easily recognizable.