Anémone Marmottan was a high-level skier. A member of the French alpine ski team, she competed in the Vancouver (2010) and Sochi (2014) Olympic Games. She is now the last producer of Persillé de Tignes, a goat and cow cheese, a treasure of Haute-Tarentaise cheese gastronomy.
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A few kilometers from Tignes, the Marmottan farm hangs on the slope in a mountain hamlet. Here is the last producer of a famous cheese:e Persillé of Tignes.
It's been seven years since Anémone Marmottan hung up her skis to return to the farm with her mother and brother. The former athlete was among the ten best in the world in alpine skiing, and lined up at the start of the Olympic Games in Vancouver in 2010 and Sochi in 2014. Anémone has always loved being in the open air, in nature and alongside the animals.
“When I was a professional athlete, we went all over the world from late November to March. I liked traveling and it was very intense, which suited my character“, recalls Anémone. The thirty-year-old born in Bourg-Saint-Maurice (Savoie) does not regret having left alpine skiing for the farm, which she has known since her childhood. “Being an athlete was a high level of demands, but it’s the same on the farm: we work on living things, we give our best to achieve our objectives“, assures the young woman.
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Anémone Marmottan is now the last producer of Persillé de Tignes, a goat and cow cheese, a treasure of Haute-Tarentaise cheese gastronomy.
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©FTV
In the vat, the milkings from the two herds of goats and cows are mixed. The cheese comes from a mixture of 3/4 goat's milk and 1/4 cow's milk. Anémone Marmottan, equipped with her lyre, makes the grain of her curds. She makes large, sweeping arm movements to stir the mixture: “Qhen it pulls in the back and arms, it means that the curd is of good quality“, she rejoices.
Persillé de Tignes is a cheese whose origins date back to the first inhabitants of the village of Tignes, swallowed up in 1952 by the dam. This heritage was passed on by Anemone's grandfather to his children and grandchildren. “My mother made things by eye, especially with regard to temperatures, I needed to go for training but I realized that she was doing it according to the rules, it was impressive“, says Anémone.
These Persillés de Tignes left the cheese factory three days ago. Once placed in a mold, the cheeses remain warm for a week before being placed in the cellar. “The rind will develop and the cheese will mature,” explains Anémone Marmottan.
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© FTV
Today, Anémone remains the only producer of this atypical cheese which is blue in name only. “There are legends around Charlemagne who loved this cheese and had it delivered to his court in Aix-la-Chapelle.“, smiles Anemone.
The cheese is demanded by the best shops for its unique taste, combining power and sweetness. Anémone Marmottant says she has difficulty meeting demand but she does not want to encroach on her time spent, in freedom, in the mountains.
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