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The blue of Vercors-Sassenage (formerly indicated under the names of blue of blue Vercors or of Sassenage ), is a French cheese of the area from the Dauphine. It profits from a AOC since 1998.
Originally manufactured by monks, in 1338, the Baron de Sassenage authorized its marketing of it. It is a blue with the Goût soft and consistent, which is as well on a plate as in receipts of kitchen where it can develop any sound Arôme.
It is a cheese containing cow's milk, with spotted paste, of an average weight of 5 kg.
Production: 39 tons in 1998 including 21% as a farmer.
Its period of Dégustation Optimale is spread out May at September after a Affinage 4 weeks, but it is excellent from April at December. It is agreeably accompanied by a red Wine Corsé like the Banyuls and Barsac. It can taste also molten in “vercouline” the equivalent of the Raclette.
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