The Trappist Abbey, founded in 1131, makes its cheese stamped with the cross of the Order of Malta.
The history of certain cheeses has been written over the centuries, and thanks to the learned monks of monastic orders, ancestral traditions have endured that we can still appreciate today.
Nestled on the Col de Tamié in the Bauges mountain range, the Trappist Abbey, founded in 1131, makes its cheese stamped with the cross of the Order of Malta, whose imprint makes each piece even more beautiful.
Close to the Reblochon terroir, Tamié seems to be inspired by it, with similar shape and size, but often in a more regular format. The rind turns from a light gray to orange as it matures, a color that becomes even more pronounced when brushed. The buttery-pale paste is generous, with a few discreet openings. The fragrances are light, mainly lactic notes and fresh mushrooms. Tasting reveals a soft, fine and elegant cheese, rarely excessive unless kept for a very long time in the cellar. A slightly acidic cream underlines the aromas.
Brother Nathanaël’s cheeses have long been singing their homilies in our cellars.