Tamier

Tamier , Abbeye de Tamie ( fr. Abbaye de Tamié ) - a soft French cheese made in the Tamier Abbey in the department of Savoy . ^{[1] [2]}

Tamier
fr. Abbaye de tamié
Country of origin	France
City, region	Savoy Department , Tamie Abbey
Milk	cow
Pasteurized	not
Texture	soft
Ripening time	4 to 8 weeks
Known since	1132

Tamye is made from unpasteurized cow's milk. The cheese head is cylindrical in shape, flat, with slightly inwardly concave edges; covered with an orange-brown crust. Creamy cheese flesh with few holes.

The ripening time of the cheese is 4-8 weeks, the cheese crust is washed in brine throughout the entire ripening period. About 400 kg of Abbe de Tamier cheese is produced daily at 8 abbey farms.

Tamye melts well, it is used for cooking various dishes, as well as for sandwiches and sandwiches. Fruit cheese is good for cheese ^{[ unknown term ]} white wines.

Tamye cheese is produced in two types:

• "Petit Tamie" (Petit Tamié), whose weight is 550-600 gr .;
• "Grand Tamie" (Grand Tami), whose weight is 1.4-1.5 kg.