Creamy cows’ milk Bleu du Vercors-Sassenage was made since the 13th century by monks, but now production is centred in the Parc Naturel Régional du Vercors. Because of the mountainous terrain, the only way locals could market their milk was to turn it into cheese.
At the end of the Second World War, however, there was only one producer left... but slowly the cheese was revived by the Coopérative Vercors-Lait. The cheese is made either with raw or pasteurized (thermisé) milk all from cows grazed on the high Vercors plateau. It goes well with walnuts and light fruity red wines.
AOP since 1998.
Image by Damouns