Bleu du Vercors-Sassenage

Bleu du Vercors-Sassenage is a blue-veined cheese (pâte persillée) made from cow’s milk. It is produced within the Vercors massif in the Auvergne-Rhône-Alpes region of France. The production area encompasses 13 communes in the Drôme department and 13 communes in the Isère department.

This cheese has held Appellation d’origine contrôlée (AOC) status since 1998 and Appellation d’origine protégée (AOP) status since 2001. All stages of production take place within the Vercors Regional Natural Park (Parc naturel régional du Vercors).

Cheese production in this region dates back to the 14th century. Bleu du Vercors-Sassenage derives its name from the village of Sassenage in the Isère department. This area was historically known as the “montagnes de Sassenage” (Sassenage Mountains). During the Middle Ages, villagers delivered their milk, transformed into cheese, to the castles of the local lords in Sassenage. Initially, the cheese was known as “Bleu dit des Monts de Sassenage” or “fromage de Sassenage”.

The cheese has a soft, melting texture and a color ranging from ivory to light yellow. Its interior features blue veins (persillage bleu). The rind has a marbled appearance with areas ranging from orange to ivory. Its flavor is described as a mild blue cheese with nutty notes.

The cheese is made from the milk of three local cattle breeds: Montbéliarde, Abondance, and Villard de Lans. These herds graze at altitudes above 800 meters above sea level within the AOP geographical area. The cheese can be produced using raw milk or thermized milk. It is made by mixing up to 50 percent fresh raw morning milk with warmed milk from the previous day. The milk is first fermented, then coagulated and stirred before being placed in a salting room. Ripening lasts at least three weeks.