description Bleu de Termignon Overview
Bleu de Termignon is a rare, artisanal cow's milk blue cheese produced in the Vanoise massif of the French Alps. Unlike most modern blue cheeses, it is produced without the deliberate addition of Penicillium roqueforti spores. Instead, the cheese develops its characteristic blue veins naturally from the ambient molds present in the mountain aging huts, known as "montagnettes." It is made exclusively during the summer months from the milk of local herds grazing on high-altitude alpine pastures.
help Bleu de Termignon FAQ
Why does Bleu de Termignon develop blue veins without added mold?
Its blueing can arise naturally from molds present in the mountain environment rather than from the deliberate injection of Penicillium cultures used for many blue cheeses. Producers may pierce the wheels so oxygen can reach the interior and encourage the veins to form.
Where is Bleu de Termignon made?
It is made around Termignon in France's Savoie region, within the high Alpine landscape of the Vanoise area. Production is associated with small mountain farms and summer grazing.
What milk is used for Bleu de Termignon?
Bleu de Termignon is made from raw cow's milk. Traditional production is tied to Alpine cattle and milk obtained while herds graze mountain pastures.
Does every wheel of Bleu de Termignon turn blue?
No. Because the veining develops spontaneously, some wheels show strong blue-green pockets while others remain much paler inside.
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