Persille de Tignes

Made mainly from goat’s milk, with a little cow’s milk added, it’s an extremely rare cheese.

In the Tignes and Haute Tarentaise valleys, alpine pastures have long been used to bring in animals. Cows, of course, but also goats. They adapt well to the harsh climate. They spend the summer months in the mountain pastures, where the rich and varied flora provides a complex milk.

Made mainly from goat’s milk, with a little cow’s milk added, it’s an extremely rare cheese.
As its name suggests, it’s not a blue cheese, but it can turn blue after a few months’ maturing.

A large cylinder with a crumbly granitic rind, it has a buff color veined with ochre tones. Its paste is also crumbly due to the slow curdling process, to which hot whey from the day is added after draining. When young, the taste is dominated by a slight acidity that fades with age, giving way to more pronounced goaty notes.