Abbey of Tamié

Abbey of Tamié. Founded in 1132, the Abbey of Tamié is a Trappist monastery situated in the Tarentaise Valley of the French Alps. Established by Peter of Tarentaise, a future saint of the Catholic Church, it belongs to the Order of Cistercians of the Strict Observance. The abbey is renowned for its spiritual heritage, its production of Tamié cheese, and its enduring presence as a center of Cistercian life and hospitality.

History

The abbey was founded in 1132 by Peter of Tarentaise, who later became the Archbishop of Tarentaise and was canonized in 1191. It was established as a daughter house of the Abbey of Bonnevaux within the Cistercian Order, during a period of significant monastic expansion across medieval Europe. Like many religious institutions, it suffered during the Wars of Religion and was later suppressed during the French Revolution, with its community dispersed and properties sold. The monastery was re-founded in 1861 by Trappist monks from the Abbey of Notre-Dame de la Grâce-Dieu, marking its transition to the Trappist reform. Throughout the 20th century, it founded several daughter houses, including the Abbey of Notre-Dame de l'Atlas in Algeria, whose monks were martyred in 1996.

Architecture

The current abbey church and monastic buildings largely date from the 17th and 18th centuries, constructed in a simple, functional style characteristic of the Cistercian architectural tradition that emphasizes austerity and harmony with nature. The complex is built from local stone and sits in a secluded valley near the Tamié Pass, surrounded by forests and pastures. Significant restoration and expansion occurred after its 19th-century re-foundation, including the construction of new workshops and farm buildings to support the community's self-sufficiency. The architecture facilitates the monastic life of prayer and work, centered around the cloister, the church, the refectory, and the fromagerie for cheese production.

Monastic life

The monastic community at Tamié follows the Rule of Saint Benedict as interpreted by the Order of Cistercians of the Strict Observance. Daily life is structured around the Liturgy of the Hours, with periods of communal prayer in the church, silent contemplation, and manual labor. The abbey is economically sustained through its famous production of Tamié cheese, a pressed, uncooked cheese made from the milk of Tarine cattle grazing on the alpine pastures. Other work includes baking, bookbinding, and maintaining its extensive lands. The community also offers hospitality to guests seeking retreat, following the Benedictine precept to welcome all as Christ.

Cultural and spiritual significance

Beyond its religious role, the Abbey of Tamié holds a notable place in regional culture, primarily through its artisanal cheese, which holds an AOP designation and is celebrated throughout France and beyond. Spiritually, it is recognized as a place of deep prayer and silence, attracting visitors from around the world. The abbey's history of founding communities, particularly the Abbey of Notre-Dame de l'Atlas in Tibhirine, Algeria, links it to a powerful modern witness of faith, as depicted in the film Of Gods and Men. Its liturgical chants, recorded on albums like *Cantate Domino*, have also brought its spiritual tradition to a global audience.

Abbots of Tamié

Following its re-establishment in the 19th century, the community has been led by a succession of abbots. Notable modern abbots include Dom Bernard Gaby, who oversaw much of the 20th-century reconstruction and the foundation of the community in Algeria. His successor, Dom André de Pazzis, guided the abbony through the latter part of the century. The current abbot is elected by the monastic chapter and serves as the spiritual father and temporal administrator of the community, in accordance with the constitutions of the Order of Cistercians of the Strict Observance and the guidelines of the Holy See.

Category:Trappist monasteries in France Category:Buildings and structures in Savoie Category:1132 establishments in Europe