Le Bleu de Termignon

The making off of the cheese make this cheese so special. The maker used to mix the curd milk from two days'production, salting the cheese before to blending it and molding it in a canvas. The penicillium is not added to the milk. It comes naturally , so it is possible you find some bleu de termignon without any blue inside. Dry, crumbly, grainy with a thick rind this blue is authentic, earthty and a bit sour sometimes. Try it ! It really worth to be known!Made every year from June to September, this rare cheese is made with some raw cow milk. Nowadays, it is only produced by 6 makers in the Savoie, region in the Haute Maurienne area, who manufacture only few hundred wheels per season.Raw Milk,