Tamie cheese

TAMIÉ selection Marie-Anne CANTIN. The Trappist monks of Tamié have been producing this cheese since 1132; it is a cheese in the image of the monks. It is reminiscent of Reblochon, but its dough is less supple, more rustic. The sieve does not leak and is perfect for a picnic, about 500 g. For you, the cheeses are refined in our cellars with daily care to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.