Washed-rind Trappist from Savoie: supple, buttery, and clean.
Trappist washed-rind cheese from Savoie, France. Raw cow's milk, semi-soft and buttery with a mellow, savory finish. Ships to 48 states.
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Abbaye de Tamié comes from the Abbaye Notre-Dame de Tamié, a Trappist monastery tucked into the Savoie mountains of France, where the monks have been making cheese in this style for generations. It's an unpasteurized cow's milk cheese aged just above 60 days so it can be brought into the US, and the rind is brushed and washed with brine through the whole aging process, which is what develops that distinctive pinkish-salmon color on the wheel.
The paste underneath is semi-soft, really smooth and buttery, with a creamy give that opens up the longer the cheese sits at room temperature. Flavor is mellow up front with a nutty, savory pull that gets more pronounced as the wheel ages. The washed rind brings in some of that mushroomy, earthy character you expect from a Trappist style, but the whole thing stays gentle, never stinky.
What makes this one stand out is the discipline behind the recipe. The monks at Tamié work the rind by hand, wheel by wheel, in the same cellars they've used for generations, and you can taste that care in how clean and balanced the finish is.
Semi-soft and supple, with a buttery give under the rind that opens up at room temperature into a smooth, creamy paste.
Mellow up front with a savory pull from the washed rind, and the flavor gets more pronounced as the wheel ages. Stays on the gentle side for a Trappist style, not stinky.
A clean, buttery finish with a savory tail from the rind that holds on the palate for a few seconds before fading.
Buttery and creamy through the middle without leaning yogurty or sharp, a soft fresh-cream note that sits behind the savory rind character.
A gentle nutty pull that builds with age, reading like browned butter rather than toasted hazelnut.
The brine-washed rind brings a clean mushroomy, slightly vegetal note into the paste, more forest-floor than barnyard.
No piquant bite. The wheel is built for mellow savory character, not heat.
Washed rind
The pinkish-salmon rind is brushed and washed with brine through the whole aging process, and it's edible. It carries most of the savory, mushroomy character, where the paste itself stays gentler and creamier.
Abbaye de Tamié stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
A crisp Savoie or Burgundy white mirrors the cheese's mountain provenance and lifts the buttery paste without fighting the rind. Champagne cuts the creaminess for a brighter board moment.
Fresh pear and apple play off the buttery paste, and a touch of acacia honey rounds out the savory rind. Cornichons or a slice of walnut bread give the board some structure.
Video represents style and type of cheese - may not be an exact match in all cases.
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“A Trappist monastery where cheesemaking is part of the monastic rule — small-batch, raw-milk washed-rind production funds the abbey and follows traditions unchanged for generations.”
Raw cow's milk pressed into small discs and brine-washed by hand in the abbey cellars, then wrapped in the signature blue paper bearing the Maltese cross.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
