Marcel Bantin: the soul of Termignon blue
© Raphaël Sandraz
This cheese varies according to the area of production, and enjoys an excellent reputation within France. Making Termignon blue requires special skills, and Marcel Bantin is one of the last to possess them.
For the past 65 summers, he has been leading his 60 dairy cows up to the Alpine pastures of Chavières and Entre-Deux-Eaux, overlooking Termignon-la-Vanoise at an altitude of between 2,000 and 2,250 m. The herd comprises Tarine and Abondance heifers only, whose exclusive diet is of wild mountain columbine and primroses grazed on the pastures of the Vanoise National Park. The perfect nutrition to enhance the flavoursome milk which goes to make this moulded cheese, a delicacy since the beginning of the 18th century, and one of Napoleon’s favourites.
Although there is no official designation of origin, to protect them, the cheese-making secrets are jealously guarded within the centuries-old family chalet. The production process begins in mid-June, when the animals are led up the mountain (provided the snow has thawed sufficiently, which may not be the case this year). Up until the very beginning of October, the cows are milked evening and morning, prior to the daily cheese making. The curds of the day and of the previous evening are poured together into a wooden bucket, milled with a blade, salted and hand pressed into moulds of varying sizes, made of Arolla pine from the neighbouring forests.
Marcel Bantin’s equipment complies with the latest European standards. Each morning he replaces the linen cloth used to envelop the cheese and extract its humidity. The rounds, weighing from 10 to 12 kilos are rubbed with dry salt, numbered and brought to drain in the “blue chamber” for 8 to 10 days, depending on the weather, the level of humidity and the temperature. Only the master can tell when it is time to go underground, into the cellars.
Turned regularly for 4 months, the milk’s richness is expressed in the firm, dry crumbly texture of the cheese, and, according to the dairy farmer, “the spontaneous appearance of deep blue veins”. Once the orange-brown stone-rough rind has appeared, it’s time to savour the inimitable taste of Termignon Blue.
Contact us
Marcel Bantin : l’âme du bleu… de Termignon
Marcel Bantin - 6, rue Ecoles.
73500 Termignon
(0033) (0)4 79 20 51 49
See the access map
Logis l'Auberge Relais Les Glaciers
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HOTEL DU SOLEIL
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Chalet Lavis Trafford
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Termignon blue : Michel Bantin
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Coopérative Laitière de Haute Maurienne Vanoise
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The Vanoise pass
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Topic : Gastronomy and accomodation
Published on : 2008/05/16
Tags : marcel bantin the soul of termignon blue
Kathie BAUMANN said :
Bonjour
Mon mari a suivi une émission sur M6 où l'on présentait le Bleu de Termignon, étant tous les deux "fanas" de fromages, nous souhaiterions connaître un lieu de vente dans notre région (Picardie ou Marne). Merci de votre réponse.
Cordialement
Posted il y a 305 jours
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