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)
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team