Bleu du Vercors-Sassenage

PDO Bleu du Vercors-Sassenage, portrait of crea-moo cheese!

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.

Cheeser
Cow’s milk
YEAR OF LABELLING
1998
Raw milk or thermised/pasteurised milk
Blue-veined cheese

Key figures

35 Milk producers
9 Farmhouse producers
1 Production plants
424 Tons marketed in 2020

Download the product data sheet

Our tasting tips

Cutting

Cut from the nose to the side in the shape of a wedge

Pains à déguster avec le Bleu du Vercors-Sassenage

Breads

Sourdough bread
Dried fruit bread
Rye bread

Food pairings

Alcohol abuse is harmful to your health.
Drink in moderation.

It is paired beautifully with PDO wines from its territory, Clairette de Die and Châtillon en Diois wines.

Organoleptic characteristics

Appearance

Bleu du Vercors-Sassenage is presented as a wheel weighing 4 to 4.5kg. Its rind has a fine, white to grey-blue mould-type bloom that may have orange to ivory-coloured marbling.
The colour of its paste can range from ivory to light yellow and featured evenly spread blue veins.

Texture

Supple, creamy and uniform paste.

Smell

Underbrush fragrance.

Taste

Nuts, hazelnuts.