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abbaye de tamie

Tamié Abbey


History of the Abbey

Founded by Saint-Pierre de Tarentaise in 1132, it has gone through many significant episodes in the history of France and Savoy: from the rise of the Cistercian current to the Revolution, including the Great Schism or the Black Death. Tamié has been visited by big names in local and international history. The Duke of Savoy stayed there in 1711. After their departure in 1793, during the French invasion, the monks returned in 1861. The abbey has always been in activity. It shelters a community of Trappist monks, that is to say of the Cistercian order of the Strict Observance. The economy of the abbey has long relied on agriculture. When the monks returned in the 19th century, she turned to the production of cow cheeses. Tamié cheese has made its reputation today.

Visit of the Abbey

At 18 km from Camping L'Idéal, Tamié Abbey is nestled in lush greenery, between high mountains and generous pastures. Place of life of the Trappist monks and place of meditation, it cannot be visited strictly speaking. On the other hand, you can discover its history and its activity through an exhibition and a shop, located in the Saint-Pierre reception center in Tarentaise, just after the site parking lot. The exhibition is made up of photographs, and includes the screening of a 20-minute documentary film on the life of the monks at the abbey. The shop sells religious books and products from the monastery. The abbey church is accessible to people who wish to attend services. Take advantage of your visit to the abbey to climb to the fort of Tamié, on the pass, and thus benefit from a sublime view of Mont-Blanc and the Combe de Savoie. A botanical trail open in summer invites you to discover a wide variety of plants.


Cheese production became the vocation of the abbey when the monks returned in the second half of the 19th century. The trademark "Abbaye de Tamié" was created to designate the cow's milk cheese produced at the monastery. Circular in shape, Tamié cheese is made from raw milk. Pressed, it retains a softness that characterizes it. The monks do not produce cow's milk today, they collect it from local breeders to transform it at the cheese dairy. The ripening takes place in the cellars of the abbey, for 4 weeks. Tamié cheese is offered whole or cut according to its format, at local cheese makers or directly at the shop in the Saint-Pierre de Tarentaise reception center, in the abbey car park.