There was a legend saying that king Charlemagne enjoyed this cheese during a trip to the French Alps.
But today, only one producer remains, near Tignes, a town well known for skiing.
Persillé de Tignes is made out of goat milk (3/4) and cow milk (1/4) and its taste depends on maturation time. Young (2 months maturation) it develops goat aroma with a slightly salty taste. Then after 3 months the taste of the cheese becomes more rustic with some pepper and mushroms touch.
It’s a unique cheese and a perfect example of the diversity of cheeses in France