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!
Red wines (Beaujolais)
White wines (Apremont, Crepy)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team