Bleu de Termignon – Maison Paccard

This Bleu de Termignon from Maison Paccard is one of Savoie’s rarest and most exceptional cheeses, produced only between June and September in the high alpine pastures of Termignon, at around 2,000 metres above sea level. Made from the raw milk of Tarine and Abondance cows, which graze on the wild grasses and flowers of the Vanoise National Park, it carries the distinctive character of its mountain terroir. Only a handful of producers continue to make it, with fewer than 60 cows contributing to this highly limited production.

Its traditional production remains remarkably close to the methods used for centuries: fresh curd is combined with older, naturally soured curd, then hand-pressed in pine moulds lined with linen cloth. During several months of ageing, the ivory, crumbly paste develops irregular dark-blue veins naturally, rather than being inoculated with commercial moulds. Beneath its hard, brown-ochre rind, the cheese offers a powerful yet refined flavour, with notes of wild herbs, hay, cellar earth, mushroom and warm butter, followed by a savoury, slightly sharp finish. Its texture can be both grainy and rich, with a rustic complexity that changes from one piece to another.

Maison Paccard, founded in the Aravis Valley in 1990, specialises in the ageing and distribution of farmhouse cheeses from Savoie. Its careful affinage preserves the unique identity of the Bleu de Termignon, allowing this rare mountain cheese to express its natural character, remarkable depth and exceptional sense of place. Over the years, Maison Paccard has received numerous awards and distinctions for the quality of its traditional Savoie cheeses. 

Enjoy it at room temperature with rustic sourdough, walnuts, pear or fig, or crumble it over a green salad, roasted vegetables or polenta. It pairs particularly well with the Sauternes AOC, Château Roumieu 2019, whose honeyed, dried-fruit and candied-fruit notes balance the cheese’s intense, earthy and savoury character.