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Persillé de Tignes

This marbling is produced in the mountains of Tignes, from which it takes its name from "tignard". According to tradition, this cheese was appreciated at the time of Charlemagne and served on his table.

This cheese called marbling is not blue. This qualifier is due to its manufacturing technique. After a slow coagulation (about 48 hours), the curd is drained in a pre canvas. Then the beginning of cheese obtained is mixed with whey heat of the day. With this novel technique, we obtain a crumbly dough, and a pronounced goat flavor and acid. During the first month, the rind is white, fluffy, slightly acid taste and purpose. A further refinement it brings colors : pretty red and yellow spots before moving to the ocher and gray.

Fiche Technique



Rhone Alpes Mélange Chèvre/Vache