Weight: 375
Maturation: 6-8 weeks
Cheese Type: Uncooked, Pressed cheese with wash rind
Produced by the monks at the trappist abbeye of Tamie since the 12th century, the raw cow’s milk cheese is similar in the making off and appearance to Reblochon. Tamie is slightly washed and has a sticky orange rind and has a sweet, lactic, floral and light pungent notes. Tamie is instantly recognizable as it is always wrapped in a white paper which is decorated with a blue cross of Malta. Drink a Rousette or a Chardonnay with it!
Wine Pairing:
Red wines (Beaujolais)
White wines (Apremont, Crepy)
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Your Cheese Club Team
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