LA SAVINAZ, France The milk that Paulette Marmottan uses in her cheese comes
fresh from her cows and goats, so warm that on cold mornings, a cloud of steam
goes up as she pours it into a cauldron.
It’s the first step in making Persille de Tignes, which according to local lore,
was a favourite of the mighty 9th century emperor Charlemagne.
But the Marmottans are the last family making it, and while most French people
may be content with the mass-produced cheeses of their globalizing world, the
disappearance of traditional varieties is seen by some as threatening the very
essence of Frenchness.
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The Associated Press
