Le Persille de Tignes
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The persille de Tignes consists of ¼ cow’s milk and ¾ goat milk. Its rind will be irregular, grey and powdery, the friable ivory paste becomes slightly creamy under the rind after maturation. Fresh, in the mouth, it will be acidic, lactic with a weak goat taste and after ripening it unveils some animal flavours, as well as rustic and mushroomy aromas.
Refined in the tunnel of the Caves d’affinage de Savoy around Chambery, the Persille de Tignes is refined traditionally in its natural condition. The maturation method and refining rooms bring to the cheese a particular taste, texture and rind.