Tags: Cheese, Food.
Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow’s milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area the cheese has been a protected Appellation d’Origine Contrôlée since 1998. As a requirement the cheese has to be composed of milk from Montbéliard Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti.