The Bleu du Vercors-Sassenage PDO is a marbledpaste cheese produced exclusively with cow's whole milk coming from animals of Montbéliarde, Abondance and Villarde breeds located in the tableland of Vercors.
The production area of Bleu du Vercors-Sassenage PDO includes 27 municipal areas in the departments of Isère and Drôme located on the tableland of Vercors, in the Rhone-Alps region.
The history of Bleu du Vercors-Sassenage PDO goes back to a long tradition. Indeed, in the 15th century, a marbled-paste cheese, called "the cheese of Sassenage" was produced in the tableland of Vercors. In the past, the Vercours lands were famous as Sassenage Mountains, from the name of the Lords of Sassenage, the village which was the main access to the Massif de Vercors. The quality of Bleu du Vercors- Sassenage PDO was recognized and appreciated by historic personalities like Francis I, Henry IV and Diderot, who mentioned it even in his famous Encyclopaedia.
Today, Bleu du Vercors-Sassenage PDO, resulting from a long tradition, is the only cheese produced starting from a milk mix: the one milked the precedent day and heated, and the raw and warm one milked in the morning. In the opinion of Olivier de Serre, who is considered one of the fathers of agronomy, this is the secret of its high quality.
The Bleu du Vercors- Sassenage PDO has a cylindrical shape, flat with a hollow trim measuring 28 to 32 cm of diameter and 7 to 9 cm of height. The weight spans from 4 kg to 4.5 kg. The rind is flowered and white colour, with a slight has a white down and red and ivory marbling veins. The paste is marbled, soft and slightly fondant. The flavour is sweet and fine with a slight aftertaste of hazelnut.
For a suitable conservation of Bleu du Vercors- Sassenage PDO, it is suggested to wrap it into a foil and to store it in the least cold compartment of the refrigerator. Before eating it, it is advised to leave it at room temperature for about one hour, so to better appreciate its characteristic flavour. Bleu du Vercors-Sassenage PDO is ideal both as aperitif accompanied by Clairette de Die AOC wine, and at the end of meal or by Châtillon en Diois red wine. This cheese has the peculiar advantage to melt without becoming fat. So it can be used for the raclette (the cheese is heated, either in front of a fire or by a special machine, then scraped onto to enhance the flavour of dishes. diners' plates) or for the preparation of the sauce
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2001
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28 12 2016 - Date of publication of this article