Abbaye de Tamié – Maison Paccard

This semi-soft wheel is a lesson in quiet elegance. The paste is supple and pale, with a gentle, nutty sweetness and whispers of mushroom and fresh cream. No aggressive rind—just a bloomy, edible coat that gives way to a mild, milky depth that finishes clean.

Crafted by Trappist monks at Abbaye de Tamié in the Savoie mountains, this cheese follows a century-old recipe using raw cow’s milk from their own herd. Maison Paccard ages it in humid cellars, preserving its humble, contemplative character—a true monastery treasure.

Slice onto warm baguette with apple slices. Pair with a light red like Pinot Noir or a dry Jura white. Add to a ploughman’s lunch or melt over boiled potatoes. For dessert, drizzle with honey and cracked black pepper. A gentle star for any cheese board.