Bleu du Vercors-Sassenage

1. History

The Bleu du Vercors-Sassenage dates back to the 14th century in the Vercors massif, where peasants turned milk into cheese due to terrain and climate hindering transport. The Lord of Sassenage collected this 'Bleu des Monts de Sassenage' as tax and sold it. A 1338 charter allowed locals to sell it freely, boosting its fame. Farm production stopped after World War II but was revived in 1993 by Vercors-Lait cooperative, gaining AOC in 1998.

2. Physical characteristics

This blue-veined cheese is a flat cylinder with high sides, featuring a semi-soft, uncooked, unpressed paste. It weighs about 200-300 grams with a thin natural rind. Made from raw or thermized milk of Montbéliarde, Abondance, and Villarde cows, it matures for at least three weeks.

3. Taste profile

Bleu du Vercors-Sassenage delivers a mild, creamy taste with subtle hazelnut aromas. Its fine, even blue veins avoid excessive bitterness. The mouthfeel is smooth and balanced.

4. Production zone and period

Produced in 13 Drôme communes and 13 Isère communes within the Vercors Regional Natural Park, over 800m altitude. Cows graze at least 150 days yearly on nutrient-rich pastures. Production occurs year-round, peaking in summer grazing.

5. Certification

It holds AOC since 1998 and AOP since 2001. This protects its unique process, like blending heated previous day's milk with fresh morning milk. Only a few farm producers and the Villard-de-Lans cooperative uphold the tradition.