How do you make Reblochon cheese? Well, that’s still a bit of a mystery to me, thanks to a rather odd night in Le Grand Bornand to learn more about it. The lovely people who run the resort put on a display of cheesemaking last week for the tourists — in a nice, warm tent-like structure, complete with seats for the audience and a little stage for the cheesemakers. So why is it still a mystery? Presuming my French is good enough to understand the guy with the microphone, I’d also need to be standing right next to the speaker to hear him, thanks to the crowd of locals (the musicians waiting to play after, staff ready to serve meals to those willing to pay for a plastic tray of steaming sausage, mushy stuff and cheese after the cheesemaking display, and friends catching up) who were hanging around the bar.
The kids at the tables just wanted some food and the adults looked bored, but we were all entertained when a piste basher trundled past outside, overpowering the noise created by the bar flies as well as the man on stage, who hammered on regardless. People tried to turn their attention back to the stage on its second zoom past the window. Why was a piste basher going past? Because the cheese tasting was not in the centre of town as expected, but further away at some place that was announced on a sign in the centre of town, but without directions or a map to show where it was. We circled the resort like a police helicopter before eventually finding some lights and a big tent by the cross country piste. It seems that nobody co-ordinated the half-hour demonstration with the piste basher staff. For me, it was a bonus anyway, since I couldn’t hear what the guy on stage was saying anyway. Cheesy entertainment indeed!