Bleu du Vercors-Sassenage

Bleu du Vercors-Sassenage is a type of blue cheese that is produced in the Vercors region of France. It is a relatively new cheese, having only been recognized as a distinct variety in the late 20th century. Despite its recent recognition, the cheese has a long history in the region and is deeply tied to the local culture and economy.

History

The production of Bleu du Vercors-Sassenage can be traced back to the 14th century, when it was made by monks in the Sassenage area. The cheese was traditionally made in the summer months, when the cows were grazing on the rich mountain pastures. The cheese was then aged in cool, damp cellars, which helped to develop its distinctive blue veins.

In 1998, Bleu du Vercors-Sassenage was granted Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the designated area, using traditional methods, can be called Bleu du Vercors-Sassenage.

Production

Bleu du Vercors-Sassenage is made from cow's milk. The milk is heated and then rennet is added to cause it to coagulate. The curds are then cut, drained, and molded. The cheese is then aged for a minimum of four weeks.

The cheese is characterized by its creamy texture and mild, nutty flavor. The blue veins in the cheese are created by the addition of Penicillium roqueforti, a type of mold.

Serving

Bleu du Vercors-Sassenage is often served as a table cheese, but it can also be used in cooking. It pairs well with fruits, nuts, and breads, and can be used to add flavor to salads, pastas, and other dishes.

See also

• List of French cheeses
• List of blue cheeses

This article is a stub related to food. You can help WikiMD by expanding it!