If Vercors had not become such a popular tourist destination, what would have become of this cheese? No doubt it would have disappeared. Fortunately, a clutch of producers committed to keeping alive the unusual process for making this cheese, which involves mixing milk on the morning that it is given with milk given the previous day and warmed up before being left to cool. The blue that develops during the ripening process helps to create a soft, chewy and veined paste.