The world of silence.

This cheese is made not far from my home in Tamié pass in the abbey of the same name by Trappist monks. It is an uncooked pressed cheese that looks a bit like Reblochon, but with a less powerful odor and flavor and less flowing dough compared to that of a well-made Reblochon.

The ideal is to consume in silence and contemplation as in its preparation, with a small iced Savoy Roussette.