…I thought that it was nothing more than a path to move sheep or cattle to and from their pastures!
Thierry Gouvenou, The Official Tour de France Guide 2015
The road he’s talking about is 10km from the finish of today’s stage and contains 17 (or 18, depending which part of page 201 you’re looking at) hairpins. And, presumably, opportunities to spot both vaches and moutons. It’s the last of the seven climbs in today’s stage, coming just after the descent of the HC Col du Glandon.
What cattle are we likely to see? The milk of the Montbéliarde from the last couple of stages, the Tarentaise (also known as Tarine) and the Abondance are used to create one of the region’s star cheeses, Reblochon, so keep an eye out for these alpine breeds.
If the Ps start muttering about caves again tonight, it might be because they hold some maturing Reblochon rather than a selection of bats. This washed rind cheese has a nutty flavour but a strong odour that is “not for the timid“, apparently. If you are preparing for Run Melbourne on the weekend, you might want to carbo-load with the reblochon-and-potato wonder that is tartiflette.
If Reblochon’s not your speed, there are many other alpine cheeses to choose from. The Savoie-Mont Blanc website proudly showcases the rest of the region’s cheesy wealth. Stock up and spend the rest of the week in a cheese coma. Sweet dreams!