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Persillé de Tignes from France

Persillé de Tignes

★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Hailing from France, Persillé de Tignes is a much-loved cheese.

About Persillé de Tignes

Hailing from France, Persillé de Tignes is a much-loved cheese. It is a regional cheese prized by local producers.

🏛️ History & Culture

Persillé de Tignes is a raw-milk blue cheese produced in the high Alpine village of Tignes, in the Savoie region of southeastern France. Its exact origins are not precisely documented, but like many farmhouse cheeses of the Alps, it is believed to have been made for centuries by local herders using the milk of cows grazing on mountain pastures, with the traditional technique of piercing the curd to encourage blue mold growth.

Regional variations exist among similar "persillé" cheeses found across the Savoie and neighboring valleys, though Persillé de Tignes is distinguished by its high-altitude production and the use of local cow's milk. Culturally, it represents the pastoral heritage of the Tarentaise valley, remaining a prized artisanal product made by small producers for local consumption and seasonal markets, rather than a widely industrialized cheese.

🍳 How to make Persillé de Tignes

AI-assisted, not kitchen-tested

Persillé de Tignes

Persillé de Tignes is a raw-milk blue-veined cow's milk cheese from the Haute-Tarentaise valley in Savoie, France, traditionally served as a small wedge after a meal or melted onto potatoes and bread. Because the genuine article is rarely exported and the production method requires raw milk and specific Alpine starter cultures, this recipe describes how to prepare and serve it the local way.

Prep
10 min
Total
10 min
Serves
6
Difficulty
Easy

Recipe ingredients

  • 300 g (10½ oz) Persillé de Tignes cheese, or substitute a mild blue such as a young Bleu de Termignon or a mild Fourme d'Ambert; genuine Tignes is raw-milk and hard to find outside Savoie
  • 1 small loaf Savoie country bread, Pain de campagne or a rustic sourdough
  • 2 tbsp Savoie white wine, Vin de Savoie, dry; or use a dry French white such as Roussette
  • 1 pinch cracked black pepper

Steps

  1. 1 Remove the cheese from the refrigerator 45-60 minutes before serving so the interior softens slightly; Persillé de Tignes is firm and crumbly when cold, with a sharper blue flavor, and creamier as it warms.
  2. 2 Cut the wheel or block into thin wedges of about 50 g (1¾ oz) each, slicing from the rind toward the center to keep a piece of the natural rind on each portion - the rind is part of how it is traditionally eaten.
  3. 3 Cut the bread into thick country slices and lightly toast or warm them on a griddle; locals typically serve the cheese on warm bread rather than at room temperature with cold bread.
  4. 4 Arrange the cheese wedges on a wooden board or slate with the warm bread on the side, a small glass of chilled Savoie white wine to drink, and a light grinding of cracked black pepper over each wedge.
  5. 5 If you want the classic 'melted on potato' preparation (sometimes called tartiflette-style with Persillé instead of Reblochon): slice 600 g (21 oz) boiled, peeled waxy potatoes, layer them in a small baking dish with 200 g (7 oz) sliced cheese and 100 ml (3½ fl oz) dry white wine, and bake at 180°C / 350°F for 15-20 minutes until the cheese is bubbling and just set.
  6. 6 Serve immediately, while the cheese is still warm and supple, with more bread and the same Savoie white wine.
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