Smaller Cheese Made of Various Milks

The Trappist monks at the Abbey of TAMIÉ, still active to this day, produce a larger version, of the reblochon. Some people say it tastes somewhat fruitier than the original. I say it depends on who made the reblochon. In their competition for the best possible taste, sometimes the monks beat the women, sometimes the women beat the monks. Tamié can replace reblochon, and vice versa, in any cooked dish. Should you be unable to find either reblochon or tamié in the United States, I know that you can find BEAUMONT. It is made in and around Saint Julien in the Genevois, right by the Swiss border. Some Beaumonts are still made on farms; those made by the Maison Girod since the last years of the nineteenth century are exported worldwide and are delicious.