Tamié

Born near Faverges in Haute-Savoie, Tamié, or trappiste de Tamié, takes its name from the Cistercian Abbey of Notre-dame de Tamié, located at an elevation of 900 metres in the Massif des Bauges.Stimulated by its neighbours in Thônes, the Franc-Comtois community that set up at the end of the 19th century in an abbey closed since the French revolution, set about making its own cheese.Since then, the Trappist monks collect milk every day from the cows that graze in the rich pastures around the monastery.A relative of Reblochon with a more rustic taste, it is characterized by its supple saffron-coloured rind covered with a light white down.