NEW YORK TIME PHOTOSTORY

the tartiflette

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French Cowes in the field near Menthon Saint-Bernard
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Lake side of the Annecy Lake at Menthon Saint-Bernard
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Lake side of the Annecy Lake at Menthon Saint-Bernard
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Lake side of the Annecy Lake at Menthon Saint-Bernard
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The Reblochon on their stand. Cheese maker at Col de la Forclaz next to La Pricaz Restaurant.
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A cheese maker come from the cowshed to the cheese dairy. Cheese maker at Col de la Forclaz next to La Pricaz Restaurant.
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Close up of a Reblonchon on his stand. Cheese maker at Col de la Forclaz next to La Pricaz Restaurant.
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The Cheese make prepare the small basket where he will put "Le caillé" Cheese maker at Col de la Forclaz next to La Pricaz Restaurant.
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After one hour in the cauldron the fresh milk become "Le Caillé" The cheese maker stir it genttly Cheese maker at Col de la Forclaz next to La Pricaz Restaurant.
c.margot@bluewin.ch