In her secluded cottage 2,000 meters above the Val de Termignon in the Haute Vanoise National Park, Catherine Richard makes this unique blue cheese from the milk of her 18 cows.

She only makes cheese during a very short summer season, from mid-June to the end of September. Bleu de Termignon is a completely natural blue cheese. No starter cultures or mold cultures are added to the milk. The blue mold spores are naturally present in the atmosphere of Catherine's cottage.

When young, the cheeses contain very little blue and have a milky, floral flavor with hints of fennel and licorice that develop as the blue cobweb grows through the crumbly cheese paste. As the cheese reaches its peak ripeness during March and April, the flavors deepen, reminiscent of dark, chocolatey coffee.

This is a very rare and unique cheese with countless complex and subtle flavors.

Read more and watch a video about cheese making here .

Bleu de Termignone is only made once a year, and the slices are ready during November.