Cheese - Tamie

DESCRIPTION From the Savoie region of southeastern France comes this beautiful Trappiste cheese!  Only the milk of local Abondance cows is used, and every wheel is lovingly washed in a salty brine by the dozen monks present.  The cheese is aged for about a month giving it a pungent aroma and delicious taste!   ORIGIN France   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Raw milk   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Quadrella di Buffala and Moliterno al Tartfuo By Origin - Comte and Ossau Iraty Pairings - Dried apricots, toasted slices of bread, Spanish chorizo, a delicious extra virgin olive oil