Vercors Sassenage Bleu
Blue-veined cheese made from cows milk
This pasteurised cow's milk cheese, flecked with blue coloured mould,
first appeared in the 17`' century in the heights of the Vercors at Villard-de-Lans.
François 15' himself became its ambassador, and it was mentioned
in the Diderot encyclopaedia in 1751. It was then forgotten for a while,
only to be rediscovered recently when it obtained an AOC (Controlled Label
of Origin). Its distinctive slightly bitter taste goes well with Beaujolais
red wine.
| Choose a cheese from the French Alps | ||||
| Abondance | Bleu de Gex | Banon | Saint-Marcellin | Bleu de Termignon |
| Savoie Tomme | Vercours Sassenage | Beaufort | Reblochon | Vacherin Mont d'Or |
| Chevrotin | Comté | Picodon | Tamié | Tome des Bauges |