Persillé de Tignes

1. History

The Persillé de Tignes is an ancient cheese shrouded in legends, such as Charlemagne developing a fondness for it during an Alpine journey and having it delivered to his court. Written records date back to the 18th century, traditionally made in old Tignes village in Tarentaise. The 1950s hydroelectric dam submerged the village and pastures, nearly causing its extinction; today, only the Marmottan family, led by Paulette, upholds this ancestral craft.

2. Physical characteristics

Cylindrical in shape, it weighs between 1 and 1.5 kg and stands about ten centimeters tall. Its rind starts white and compact, becoming friable, ocre-brown or grayish with age, sometimes flecked with yellow or red. The paste is white, compact, chalky, and melting, with rare blue veins after 4-5 months of aging.

3. Taste profile

This rustic cheese develops authentic Savoyard terroir flavors, intense and granular after aging. Its chalky, melting texture honors the dominant goat milk, with natural, subtle blueing without seeding or needling. Aromas evolve into refined, typical alpine notes, perfect for lovers of rare, bold products.

4. Production zone and period

Produced exclusively in Villaroger near Tignes, Tarentaise valley (Savoie), by one producer with goats and cows on high pastures. Made from April to November, using raw mixed milk from successive milkings over 5 days. Aged on spruce boards, hand-rubbed and turned almost daily at first.

5. Certification

Persillé de Tignes holds Protected Designation of Origin (PDO) status, safeguarding its traditional methods and Savoyard terroir link. No specific AOC or PGI beyond this EU recognition. Its rarity makes it an exceptional farmstead product, non-industrialized.