Maturation: minimum 21 days
Cheese Type: Blue with natural rind
Bleu du Vercors was first created, in the 14th century, by the monks of an abbey situated nearby where it is still produced. Lord de Sassenage gave his name to this blue as he imposed to use the cheese as a tax. In payment of this tax, he collected the cheeses and sold them on his own benefit.
Produced with Abondance, Montbeliarde, and Villard de Lans cows, this AOP cheese helps to rehabilitate the Villard’s cow that almost disappeared during the 70’s.
Bleu du Vercors is refined for a minimum of 21 days, to obtain its smooth ivory paste and this incomparable blue veins. This creamy cow’s milk blue is light in taste, whitout any bitterness. It is slightly hazelnutty with an underwood smell.
Red wines (Cotes du Rhone, Chatillon-en-Diois)
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