It has a typical washed rind pungent and perfumed aroma. Flavours of the cheese are delicate and balanced with sweet notes of fresh cream, salt and hay. It leaves behind a bit of bitterness on the finish. Tamie is often compared to Reblochon but its pate is less creamy and the smell stronger.
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Matured for 5 months and made from ewe’s milk, you can never go wrong adding this cheese to a cheese board, sandwiches, or topping your meals for a transformative flavour.
Why not use this cheese on your pizza? Add that extra burst of tomato & basil on-top of your sauce, as well creating the cheesiest pizza! If you’d prefer to incorporate the cheese into your...
Mario Olianas’ Yorkshire Pecorino Leeds Blue is made exclusively from top-quality ewe's milk sourced from a local farm in Harrogate, North Yorkshire. This award-winning cheese has received numerous...
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...