Bleu du Vercors-Sassenage

Bleu du Vercors-Sassenage is a blue cheese made from a mix of warm, raw fresh milk and last evening's cow's milk, with a white moldy rind that may become orange due to yeast and bacteria. It has been produced in the French regions of Drôme and Isére since the 14th century.

Its name comes from the baron who authorized the sale of Bleu on his lands. The cheese must go through a maturation process for at least 30 days, when its buttery and creamy texture and sweet, mellow, subtle flavors, uncharacteristic for blue cheeses develop.