Tamie

Tamie

This cheese has been made since the 12th century in the Abbey of Tamie in the Bauges area of Savoie by Trappist monks. It is traditional, semi-soft cheese made from cow's milk. The cheese has a fine, leathery, washed rind that changes its colour when the cheese ripens. At first, it has a sweet, nutty taste that becomes more pronounced with age. Similar cheeses include Reblochon and Chambarand. Affinage takes one month and the cheese is regularly washed in brine twice a week.

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Part of Speech: noun
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Industry/Domain: Dairy products
Category: Cheese
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Related terms

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