Termignon blue is made from the raw milk of Savoy cows that graze on the rich grasses and flowers of the national park of the Vanoise. The cheese production technique is ancestral, with the mixing of two batches of curd, one of the day and the other from two days before. The resulting curd is preserved, immersed, mixed and salted. It is then pressed by hand in traditional moulds lined with linen fabric that is changed every day. After draining, the cheeses spend another 15 days in a temperate-controlled room before they move on to a cellar where their crumbly white texture naturally acquires blue marbling. They mature for approximately six months, during which time the cheeses are regularly turned over. Under their grey and ochre rind, which has the appearance and hardness of stone, they develop a very pronounced, rustic and unique taste.