Cow’s milk.
Appearance: This cheese from Savoy looks like a big, firmer Reblochon. Its crust rubbed with a morge has orange hues and is covered with a fine white and sparse down. Its flavor is sweet . It tastes quite pronounced milk. The dough is soft with some firmness.
This cheese is made by the Trappist monks of Tamié Abbey in the Bauges massif in Savoy since 1132.
Raw milk cheese
Fat/Dry: 51%
Butterfat on Total Mass: 25%
The Roussette de Savoie will accompany the Abbaye de Tamié
Manufacture: Artisanal with raw milk
