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 persillé de Tignes, which according to local lore, was a favorite of the 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, the disappearance of traditional...
Full Story: The Boston Globe
