Abbaye de Tamie is a French cheese made by the monks at the Trappist Abbey of Tamié since the 12th century. The abbey is located in the Savoie region of southeastern France. Earlier milk used to come from the monastery’s herd, but today the monks use unpasteurised milk of Abondance cows to prepare the cheese at the abbey. As with other monasteries cheeses of France, Tamie is a washed rind cheese with a meltingly soft and yielding centre wrapped in an orangish-red sticky rind dusted with mould. It has a typical washed rind pungent and perfumed aroma. Flavours of the cheese are delicate and balanced with sweet notes of fresh cream, salt and hay. It leaves behind a bit of bitterness on the finish. Tamie is often compared to Reblochon but its pate is less creamy and the smell stronger. Abbaye de Tamie is easily recognizable by its blue and white paper packing. It pairs well with Cru Beaujolais, Sangiovese, Chardonnay, Merlot or Beaujolais.