A wheel of mild supple cheese made by the Trappist monks at the Cistercian Abbaye de Tamié on the eastern flank of the massif des Bauges in Savoy. It is a made with raw whole cow's milk using the same method as Reblochon, than which it is slightly larger and stronger. It has an ivory paste and a rust-coloured, brine washed rind. It is sold wrapped in blue and white wax paper decorated with the Cross of Malta. The curds are uncooked and pressed and may be found in the following dimensions: cm ( ) diameter x cm ( ) deep, weighing 600 g ( oz) or 1.4 kg ( oz). Affinage is carried out in the caves of the Abbaye. It contains 51-53% fat (dry).