Stage 20: Modane Valfrejus > Alpe d’Huez

It’s the final stage in the Alps, and the last stage where anybody is likely to do something unexpected. The organisers have managed to squeeze the Télégraphe, Galibier and Alpe d’Huez into a 110km stage. This time yesterday, I figured it was going to be a stage to watch the climbers fight over the King of the Mountains points and bemoan the lack of interest in the GC after week one. Quintana’s attack on La Toussuire yesterday showed that Froome was vulnerable… but is it too little, too late, or has Nairo saved his box of matches just for this stage? It’s a very outside chance.

We’re still in the Savoie so let’s hope there are some cows attached to the cowbells we hear. Today’s route is not too far from the birthplace of the Villard de Lans so I’m willing to call the Alpe d’Huez cows VdLs.

Some of Alpe d'Huez's many cows... could they be Villard-de-Lans?

Image: M Vache

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Video: Alrom Niverno

The Villard de Lans is a dual-purpose breed, described as “spirited, with a lively disposition”. Their milk is used for the Bleu du Vercors-Sassenage cheese which is celebrated in an annual festival in August – “20,000 visiteurs… 2 tonnes de fromage”. It’s worth checking out their website for the collection of posters promoting the event over the past few years. TrollDJ would be particularly interested in the 2012 poster. The breed is on the conservation list of France Génétique Elevage with the current population recorded as 403 cows.

Speaking of blue cheeses, there is another Savoie cheese that is probably more endangered than the Villard de Lans. The Bleu de Termignon is made from the milk of the Tarentaise and Abondance cows by three producers high in the Alps. One producer has started to modernise production, but the other two producers are using the same techniques as their forefathers. The story is told beautifully here.  If you can’t find any of these blue cheeses, feel free to substitute any of the other delicious alpine cheeses or start doing the end-of-Tour fridge clean-out. Oh, and if you think you can manage one more cheese-and-potatoes dish this Tour, here’s the local version.

 

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