Side banner on the left. Area EN

Abbaye de Tamié

      Tamie
      Trappiste de Tamie













Abbaye de Tamie is a French cheese made by the monks at the Trappist Abbey of Tamié since the 12th century. The abbey is located in the Savoie region of southeastern France.

Earlier milk is used to come from the monastery’s herd, but today the monks use unpasteurised milk of Abondance cows to prepare the cheese at the abbey.



Description



Tamie is a washed rind cheese with a meltingly soft and yielding center wrapped in an orangish-red sticky rind dusted with mold. It has a typical washed rind pungent and perfumed aroma. Flavours of the cheese are delicate and balanced with sweet notes of fresh cream, salt and hay. It leaves behind a bit of bitterness on the finish. Tamie is often compared to Reblochon but its pate is less creamy and the smell stronger.s.



Cooking



Abbaye de Tamie is easily recognizable by its blue and white paper packing. It pairs well with Cru Beaujolais, Sangiovese, Chardonnay, Merlot or BeaujolaiAs with other monasteries cheeses of France




Certification



Registered trade name


Vegetarian



  No


Dietary product



  No



NUTRITIONAL VALUE




Calories



   340 kcal per 100 gr.


Protein



   26 gr. per 100 gr.


Fats



   26 gr. per 100 gr.


Fat in dry matter



   51 %


Saturated acids



   16 gr. per 100 gr.



MACRONUTRIENTS




(Na) Sodium



  1600 mg. ( + 98% )*


*(the difference from the average value)



Statistics



6,3 -  Individual visits per month (average)
176 -  All individual visits
23 11 2016 -  Date of publication of this article
03 01 2017 -  Date of last edit


Tamie. Foto № 1
Tamie. Foto  № 2

  • WEBSITE (N/D)

  • MANUFACTURER (N/D)

  • MANUFACTURERS (N/D)

  • SELL (N/D)

  • IMPORTERS (N/D)

  • TASTING (N/D)

  • Combination with other products (N/D)

  • Combination with alcohol (N/D)

  • Technical partnership (N/D)

  • TOURISM (N/D)

  • RECIPES (N/D)

  • SOURCES



Side banner on the right. Area EN