Originally, Bleu du Vercors-Sassenage was a cheese eaten only by monks. Then, in 1338, the Baron of Sassenage allowed it to be marketed. This cow's milk cheese with a blue centre has since been awarded AOC and PDO status. Around 180 tonnes are produced per year.
Famous for its mild, creamy taste and semi-soft centre, Bleu du Vercors-Sassenage is made with milk from three breeds of cow, Abondance, Montbéliarde and Villarde. It is 48% fat and goes wonderfully with a tannic red wine such as Cahors, or a sweet wine like Sauternes.
Bleu du Vercors-Sassenage is eaten with aperitifs or at the end of a meal, with a slice of walnut bread, in a sauce, or melted in a vercouline (raclette equivalent).