Bleu du Vercors-Sassenage
A mild, semi-soft cow's milk blue cheese from the French Alps.
This is a sweet and creamy blue cheese made from pasteurized cow's milk in France. It comes from the Vercors Massif region and has held protected status since 1998. The wheels are unpressed and feature natural rinds with Penicillium roqueforti mold.
- Protected status granted in 1998 under AOC rules.
- Originally made by monks in the 14th century.
- Made from Montbéliard, Abondance, or Villard cow milk.
- Sweet and creamy semi-soft blue cheese.
- Production area covers parts of Drôme and Isère.
What is Bleu du Vercors-Sassenage?
Bleu du Vercors-Sassenage is a semi-soft blue cheese produced in France. It is made from pasteurized cow's milk and features a natural rind. The wheels measure between 27 and 30 centimeters in diameter and weigh approximately four to four and a half kilograms. The paste is unpressed and contains Penicillium roqueforti, which creates the characteristic blue veins. Historically, King Francis I was known to enjoy this cheese. Its flavor profile is described as sweet and creamy, distinguishing it from sharper blue varieties.
Where does Bleu du Vercors-Sassenage come from?
The cheese originated in the Rhône-Alpes region of France during the fourteenth century. Monks were the original producers of this dairy product. It takes its name from two geographical locations: the Vercors Massif mountain range and the town of Sassenage. Despite the name including Sassenage, the actual production area does not cover that specific town. Instead, it is made within a defined zone covering parts of the Drôme and Isère departments.
What does Bleu du Vercors-Sassenage taste like?
Tasters describe Bleu du Vercors-Sassenage as having a sweet and creamy taste. It is considered a mild blue cheese compared to stronger varieties. The texture is soft but firm enough to hold its wheel shape. The fat content sits around twenty-eight percent, contributing to its smooth mouthfeel. The presence of Penicillium roqueforti provides the classic blue mold character without overwhelming sharpness.
How Bleu du Vercors-Sassenage is made
Producers use milk from Montbéliard, Abondance, or Villard cows. The milk is pasteurized before processing. The curds are unpressed and uncooked, then formed into wheels. Salting occurs during the process, though specific methods are not detailed. The cheese develops its blue veins through the action of Penicillium roqueforti. Production is restricted to a specific area within the Vercors Massif, spanning thirteen towns in Drôme and fourteen in Isère.
Bleu du Vercors-Sassenage, drawn
How Bleu du Vercors-Sassenage is eaten and cooked
The cheese is typically eaten on its own or served on a cheese board. Its mild and sweet profile makes it suitable for pairing with fruits or nuts. It can be crumbled over salads for added creaminess. While not explicitly noted for melting, its semi-soft texture allows it to soften when warmed. It serves as a distinct alternative to more pungent blue cheeses in culinary applications.
Bleu du Vercors-Sassenage through the day
This cheese fits well on a cheese board or as a snack. Its mild sweetness may suit breakfast pairings with fruit. It is also appropriate for lunch or dinner courses where a gentle blue flavor is desired. It is not traditionally associated with street food or heavy cooking dishes.
Bleu du Vercors-Sassenage in the world's kitchens
Bleu du Vercors-Sassenage is a staple of French cuisine. It represents the dairy traditions of the Rhône-Alpes region. Local producers maintain the standards set by the Appellation d'Origine Contrôlée. The cheese reflects the agricultural practices of the Vercors Massif area.
At a glance: where it turns up
Faith and ritual
Monks in the Rhône-Alpes region originally produced this cheese in the fourteenth century. This monastic origin connects the dairy product to religious communities. The historical link to monks highlights the traditional methods used in its early production days.
Bleu du Vercors-Sassenage at celebrations
The cheese is produced year-round within its designated area.
Custom and folk tradition
The cheese is tied to the herding and farming traditions of the Vercors Massif. The use of specific local cattle breeds like Montbéliard, Abondance, and Villard supports local agriculture. The protection rules ensure that only milk from these areas contributes to the final product.
Protection and trade
The cheese has held Appellation d'Origine Contrôlée status since 1998. This protected designation ensures strict adherence to production rules. Milk must come from specific cow breeds within the defined geographic zone. The production area excludes the town of Sassenage despite the name.
Questions people ask about Bleu du Vercors-Sassenage
Where does Bleu du Vercors-Sassenage come from?
It originates from the Rhône-Alpes region of France, specifically the Vercors Massif area. Production is limited to towns in the Drôme and Isère departments.
What kind of milk is used to make this cheese?
It is made from pasteurized cow's milk. The cows must be of the Montbéliard, Abondance, or Villard breeds raised within the designated production zone.
Is Bleu du Vercors-Sassenage a strong blue cheese?
No, it is described as mild, sweet, and creamy. It lacks the sharp intensity found in some other blue cheeses due to its specific production methods.
Who first created this cheese?
Monks in the Rhône-Alpes region originally produced Bleu du Vercors-Sassenage starting in the fourteenth century.
Good reading and sources
- Bleu du Vercors-Sassenage on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Bleu du Vercors-Sassenage", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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