Abbaye de Tamié 1.45kg

Tamié is a cheese with a rich history, tracing its origins back to the Trappist Abbey of Tamié in 1132. Despite a brief halt during the French Revolution until the 1850s, the tradition of cheese-making resumed and continues to this day at the abbey. Originally known as “Port Salut de la Belle Etoile,” the cheese was named to honour both the original monastic cheese and the summit overlooking the abbey. Currently, the abbey is home to 25 monks who, along with four lay employees, carry on the cheese-making tradition. Tamié shares a similar recipe and creamy taste with Reblochon, making it a beloved choice in the Rhône-Alpes region, where the majority of its consumers reside.