From Tarentaise vally of Savoie situated in the Rhone-Alpes region in the French Alps, Tignard cheese is made from the goat's milk. It is farmstead mountain cheese with the hard texture and veins of blue mould. When aged, it offers a very distinct flavour and around 40 to 45% of fat. Also known as Bleu de Tignes, this cheese is best eaten in the season of summer and autumn. It can be nicely paired with the fullbodied red and dry fruity wines or enjoy it with Cornas or Hermitage wine.