FRENCH TRINITY ~ Episode 024 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Acid wines usually go well with salty foods, except for today, this #foodpairing didn’t work at all & proofs that rules are made for guidance only. The only thing that worked was the wine label giving continuity to the rind of the cheese ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the 1st time I taste this outstanding, rare & rustic “Persillé de Tignes” which is risking extinction with only 1 producer left, Paulette Marmottan in the old village of Tignes, Savoie region . ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The most amazing thing about this cylindrical shape raw-milk farmhouse cheese is the blend of fresh warm cow’s & goat’s milk with a bit of yogurt to kick off fermentation, during 5 consecutive days, madame Marmottan ♀️fills a tray with solid-curds & liquid-whey, then grounds the curds into small grains resulting in a white, flaky, moist texture, still lactic but moving more into peppery & fruity pungent flavors. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The cheeses leave her hands after a couple of weeks, then is passed down to famous “affineurs” or cheese ripeners ♂️to continue the nurturing of the cheese for 2-3 more months. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This serious Muscadet based wine is called “Granite 2015” (named after the subsoil in which the vines are planted) from Domaine de l’Ecu, hand-harvested & grown organically in the Loire Valley of France ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ mouth-watering acidity, flinty with tons of citrusy, apple & grapefruit notes, topped up with a pinch of saltiness. It is completely fermented with indigenous yeasts & aged on lees (dead yeasts). This fabulous wine can be kept from 5-10 years easily.