Thursday, July 12, 2018

tamie -

Tamié is a French cheese named after a convent where the cheese is made. The cheese has been produced since the 12th century by using unpasteurized cow's milk.

This cheese was first made in 1132 by the monks to help monastic finances. Every day the monks collect milk from 14 different farms in the Tamié Vallon area. The skin of this cheese is soft and flexible while it tastes sweet.

The skin is filled with geotrichum fungi and has a color that changes when the cheese is matured. Meanwhile, the inside of this cheese is white with the scent of flowers. This cheese ripening process is done for at least a month and the cheese was washed with salt water twice a week.