This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
Bleu du Vercors-Sassenage
soft blue cheese from the Alps
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 milk or lait thermisé all from cows grazed on the high Vercors plateau. It goes well with walnuts and light fruity red wines.
AOP since 1998.
Text © Dana Facaros
Image by Damouns