BLEU DE TERMIGNON

HAUTE-SAVOIE

UNPASTEURISED

TRADITIONAL RENNET

Made in the high mountain pastures – 2000m or more above sea level – during the summer months and ripened in maturing caves in the mountainsides. The blue is introduced naturally after the freshly made cheeses have been kept in a room at a certain temperature to encourage the growth of moulds. It is then taken to the cool cellar for several months before being released for sale. A very rare cheese to be enjoyed with Chignin Bergeron white wine or perhaps a chilled Jurançon.