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Abbaye de Tamié

      Abbaye de Tamie
      Tamie Abbey

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.


As with other monasteries cheeses of France, 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.


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


Registered trade name

Organic production




Dietary product


Lactose-free product



Fat in dry matter

   51 - 53 %


   3.22 gr. per 100 gr.


   1.5 gr. per 100 gr.

The dry residue

   50 %


   47 %


18,9 -  Individual visits per month (average)
1020 -  All individual visits
26 11 2016 -  Date of publication of this article

Abbaye de Tamie. Foto № 1
Abbaye de Tamie. Foto  № 2

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