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| tamie - www.healthnote25.com |
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.
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