{"id":28089,"date":"2021-04-22T16:46:50","date_gmt":"2021-04-22T14:46:50","guid":{"rendered":"https:\/\/www.lesgets.com\/blog\/cheese-of-les-gets-a-gourmet-heritage\/"},"modified":"2022-05-03T15:40:33","modified_gmt":"2022-05-03T13:40:33","slug":"cheese-of-les-gets-a-gourmet-heritage","status":"publish","type":"post","link":"https:\/\/www.lesgets.com\/nl\/blog\/cheese-of-les-gets-a-gourmet-heritage\/","title":{"rendered":"Cheese of Les Gets: a gourmet heritage"},"content":{"rendered":"
Did you say cheese ? The emblematic cheese producers of our mountains are the vital link in a whole chain of values. Generations of pastoralism and mountain grazing have shaped Les Gets and helped make this landscape into the recreational treasure trove we know today. Mountain pastures in summer, ski slopes in winter, and always an Opinel knife at the ready to cut you an amazingly tasty piece of raw-milk cheese. <\/p>\n
We take you on a walk in the mountains to discover the local farms and their gourmet heritage.<\/p>\n\n
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Raclette des Reines,<\/strong> wickedly good<\/h2>\n<\/div>\n\n\n
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Name<\/u><\/strong>: Raclette des Reines. Producer<\/u><\/strong>: La Ferme de Caroline, Route de Chavannes, Caroline and No\u00ebl Anthonioz. Characteristics<\/u><\/strong>: cheese made entirely from the milk of H\u00e9rens cows, a mountain breed with horns and a black stocky body. Weight<\/u><\/strong>: about 4.5 kg. Rind<\/u><\/strong>: orangey and quite thin. Texture<\/u><\/strong>: ivory coloured, creamy and dotted with small holes. Aromas<\/u><\/strong>: mountain pastures and raw milk. Full of character yet easy on the taste buds. Production period<\/u><\/strong>: all year round. Maturing<\/u><\/strong>: 2 1\/2 to 3 1\/2 months.<\/p>\n
Serving tips<\/h5>\n
Forget non-stick pans, with raclette cheese you\u2019re supposed to use a \u201craclette\u201d (scraper). A half-wheel of cheese licked by the flames of a wood fire, boiled potatoes and a few slices of dried H\u00e9rens meat. Delicious!<\/p>\n\n
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The milk from the H\u00e9rens cows bred by Caroline and No\u00ebl Anthonioz is as rich as can be. In summer, the queen of the herd and her subjects enjoy a grass-and-wildflower banquet on the Mouille Ronde mountain pastures. \u201cThere\u2019s always a queen in a herd of H\u00e9rens cows\u201d says No\u00ebl, who\u2019s totally besotted with this breed that has always grazed in the mountains. For the H\u00e9rens is an endemic breed of the Alpine arc, a full-blood mountain-dweller with a 5,000-year history. Although she\u2019s not the greatest dairy cow in terms of volume, her milk reaches the highest summits of nutritional quality! <\/p>\n
Caroline and No\u00ebl have about twenty cows as well as goats of rustic breeds. They run their farm with an ecofriendly \u201cNature & Progress\u201d approach that respects life, the land and the people that live on it. <\/p>\n<\/div>\r\n \t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t<\/div>\n\n
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Chevrotin cheese, <\/strong>the taste of the land<\/h2>\n<\/div>\n\n\n<\/figure>\n\n\n
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Name<\/u><\/strong>: Chevrotin AOP. Producer<\/u><\/strong>: Ch\u00e8vrerie des F\u00e9lires, Route du Mont Caly, L\u00e9a and Emmanuel. Characteristics<\/u><\/strong>: a round-shaped, washed-rind pressed raw cheese typical of the Savoie mountains. Weight<\/u><\/strong>: 250 to 350g. Rind<\/u><\/strong>: pinkish, sometimes almost beige\/yellow, covered in a fine white bloom. Texture<\/u><\/strong>: soft, creamy texture, ivory colour, with virtually no holes. Aromas<\/u><\/strong>: mild as cotton wool, with goaty hints of great finesse. Production period<\/u><\/strong>: practically all year round. The goats stop producing milk in October and November. Maturing<\/u><\/strong>: Minimum 21 days and up to 1 month on spruce-wood boards in a brick cellar.<\/u><\/p>\n
Serving tips<\/h5>\n
On a cheese platter. Remember to remove it from the refrigerator 30 minutes beforehand. Serve with an autumn loaf containing figs, for example. In cooking, it is the ideal cheese for \u201ctartich\u00e8vre\u201d, the goat\u2019s cheese variant of tartiflette. Extremely tasty and easy as pie.<\/p>\n\n
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Alpine goats & Mont Blanc<\/h2>\r\n\t\t\t\t\t\t\t
The 80 Alpine goats of the F\u00e9lires goat farm live in a picture-postcard setting, against the beautiful backdrop of the roof of Europe. This local breed flourishes on the steep mountainside. L\u00e9a and Manu choose not to remove the goats\u2019 horns even if it means they get a few bruises. At 1,490 metres above sea level, the goats graze on a menu of rich grass and pure mountain air. The end result is a selection of beautifully-made farm cheeses – tomme, crottin and s\u00e9rac – that perpetuate the purest of Savoie traditions. <\/p>\n
Both in and of their time, Manu and L\u00e9a showcase the land and their expertise at this gorgeous goat farm. <\/p>\n<\/div>\r\n \t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
Name<\/u><\/strong>: ash-coated goat cheese log. Producer<\/u><\/strong>: La Ch\u00e8vrerie des Ours, Combe de Magy, Chemin des Grangettes, V\u00e9ronique Sublet. Characteristics<\/u><\/strong>: soft texture and naturally-forming rind covered in wood-ash. Weight<\/u><\/strong>: cylinder of about 10 x 3 cm. Rind<\/u><\/strong>: soft and creamy, blue-grey colour. Texture<\/u><\/strong>: very white, smooth and creamy. Aromas<\/u><\/strong>: goaty taste of great finesse. The ash adds salt and subtle flavours. Production period<\/u>:<\/strong> 8 months of the year, until the goats\u2019 milk dries up Maturing<\/u><\/strong>: 3 days for fresh cheese and up to 15 days for the more creamy, runny versions.<\/p>\n
Serving tips<\/h5>\n
Room temperature with walnut bread and in good company. Or heated in the oven on slices of toast that have been lightly rubbed with garlic, to accompany a salad made with plenty of fresh herbs.<\/p>\n\n
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Alpine cuddles from Raiponce, Mulan and Image<\/h2>\r\n\t\t\t\t\t\t\t
Histoire and Image are well-behaved, naturally, but then there\u2019s Heidi and Noiraude who enjoy a spot of boxing in the milking shed. The 70 Alpine goats of the Ch\u00e8vrerie des Ours goat farm have characters that match their names. \u201cI look after them like chidren\u201d,\u00a0explains V\u00e9ronique Sublet, a former teacher\u2019s aide whose passion led her to a different career. From May to September, they graze at the Combe de Magy below Mont Caly. They\u2019re like walking strimmers. They produce large quantities of delicious milk and are amazingly well-suited to the mountains. <\/p>\n
V\u00e9ronique is totally smitten with her herd and they reward her well. A happy goat produces tasty milk and the result is a delicious cheese. Generosity that works both ways. <\/p>\n<\/div>\r\n \t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t<\/div>\n\n
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Le P\u2019tit G\u00eatois,<\/strong> as local as they come<\/h2>\n<\/div>\n\n\n<\/figure>\n\n\n
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Name<\/u><\/strong>: Le P\u2019tit G\u00eatois. Producer<\/u><\/strong>: Les P\u00e2tres des Reines, Alpage du Lachat, Pauline and Valentin. Characteristics<\/u><\/strong>: Soft cheese in a spruce-wood ring, from the milk of H\u00e9rens, Valdostana and Abondance cows. Weight<\/u><\/strong>: 500g, flat and round. Rind<\/u><\/strong>: orangey with a naturally-occurring white bloom. Texture<\/u><\/strong>: ivory in colour and creamy as can be. Aromas<\/u><\/strong>: milky taste from the raw milk, with woody hints produced by the spruce wood. Production period<\/u>:<\/strong> winter Maturing<\/u><\/strong>: 21 days to 1 month in a naturally cool, underground stone cellar.<\/p>\n
Serving tips<\/h5>\n
With a rye or einkorn bread, or one made with a traditional bread flour. It can also be melted over hot potatoes and washed down with a fine, local craft beer.<\/p>\n\n
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The poetry behind the Valdostana breed<\/h2>\r\n\t\t\t\t\t\t\t
The aptly-named piebald Valdostana cow comes from the Aosta Valley. From a distance it looks much like the Abondance breed except that it has no \u201cglasses\u201d and is shorter and stockier. Valdostanas are really cut out for mountain life. At the farm Les P\u00e2tres des Reines, the Valdostanas live in a 10-strong herd that also includes H\u00e9rens and Abondance cows. <\/p>\n
Pauline and Valentin, aged 24, run a pleasant farm where the produce is both tasty and healthy. Nature takes care of everything, from the troughs to the treatments. Organic feed, animal wellbeing and responsible farming are the priorities that led them to join the \u201cAgriculture Po\u00e9tique\u201d network. <\/p>\n<\/div>\r\n \t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
Did you say cheese? We take you on a walk in the mountains to discover the local farms and their gourmet heritage. <\/p>\n","protected":false},"author":4,"featured_media":27677,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[174,176],"tags":[],"class_list":["post-28089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-nl","category-erfgoed-nl"],"acf":[],"yoast_head":"\n
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