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Bleu de Termignon



Bleu de Termignon is a blue cheese currently (2004) made by one woman with 9 cows in the French Alps. Her cows graze in the National Park of Vanoise.

The cheese is not inoculated with a blue cheese mould, as other blue cheeses are. Rather, her cows pick up bacteria from other animals, which gets into the unpasteurized milk (remember, this is supposed to be a key selling point) and causes the blueing. Holes punctured into the cheese allow in air for the mould to grow.

The milk is curdled with Calf Rennet. The cheese is formed into wheels weighing about 15 pounds (7 kg), aged 4 to 5 months, and turned frequently. It develops a thick, brown crust, and blue veins throughout the yellow cheese inside.

Bleu de Termignon has an aromatic, almost flowery smell.


Equivalents

1 cup, crumbled = 1/4 pound = 115g

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Citation

Oulton, Randal. "Bleu de Termignon." CooksInfo.com. Published 04 February 2004; revised 23 October 2007. Web. Accessed 11/24/2017. <http://www.cooksinfo.com/bleu-de-termignon>.

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