Comments on: Alpage Cheesemaking in the Savoie: A Visit with the Burgat Family http://blog.formaggiokitchen.com/2010/12/29/alpage-cheesemaking-in-the-savoie-a-visit-with-the-burgat-family/ A blog about cheese, farms, food and friends. Tue, 18 Jun 2013 15:54:09 +0000 hourly 1 http://wordpress.com/ By: merrybaker http://blog.formaggiokitchen.com/2010/12/29/alpage-cheesemaking-in-the-savoie-a-visit-with-the-burgat-family/#comment-641 Fri, 31 Dec 2010 22:49:37 +0000 http://blog.formaggiokitchen.com/?p=2069#comment-641 Thank you, Wink! Glad you liked the post! When we visited, we tasted a large format version of the Burgat’s Reblochon Fermier – absolutely delicious! And, what a beautiful area indeed!

]]> By: Wink Lorch http://blog.formaggiokitchen.com/2010/12/29/alpage-cheesemaking-in-the-savoie-a-visit-with-the-burgat-family/#comment-638 Fri, 31 Dec 2010 08:15:19 +0000 http://blog.formaggiokitchen.com/?p=2069#comment-638 What a lovely post, found by chance, thank you!

I live partly in Le Grand Bornand across the valley from Manigod, so know this beautiful area well.

Just wanted to add that the cheese the Burgat family would have been making, and make twice a day every day is Reblochon Fermier, ready to eat after just 3 weeks of maturation (although there is also Tomme Blanche which is the young version of the cheese consumed only in the area within 24 hours of making).

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