Termignon

Termignon is a rare and distinctive French cheese made in the Savoie region of the French Alps. It is a pressed, uncooked cheese made from raw cow's milk. Termignon is notable for its naturally occurring blue-green molds, which appear spontaneously on the rind during the cheese's maturation process. These molds are not introduced artificially; they are present in the alpine environment where the cows graze.

Characteristics:

• Milk: Raw cow's milk, traditionally from the Tarine or Abondance breeds, though other local breeds may be used.
• Appearance: Cylindrical shape, typically weighing between 4 and 8 kilograms. The rind is natural, with a greyish-brown color and the characteristic blue-green mold.
• Texture: Firm and dense.
• Flavor: The flavor is described as mild and nutty when young, developing a more complex and intense flavor as it matures. The mold contributes to the cheese's unique aroma and taste.
• Affinage (Aging): Termignon typically ages for at least 5 months, during which time the rind develops its characteristic mold.

Production:

The production of Termignon is limited due to the small number of producers and the traditional methods used. The cheese is made only during the summer months when the cows are grazing on high-altitude pastures. The specific flora of these pastures is thought to contribute to the unique characteristics of the cheese and the growth of the desired molds.

History:

Termignon has a long history, dating back centuries. The cheese was traditionally made by farmers in the remote mountain villages of the Savoie region. Its unique characteristics are closely tied to the local environment and traditional cheesemaking practices. Due to its limited production and regional specificity, it is considered a rare and highly prized cheese.