Bleu du Vercors-Sassenage [SEP] material used
Bleu du Vercors-Sassenage
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. In Larousse's Grand Dictionnaire Universel of the 19th
Savoy, Franche-Comté, Auvergne, Brittany), Austria, Germany, Finland, Australia, Canada and the United States.
The "vercouline" is a raclette in which Bleu du Vercors-Sassenage is used. In Franche-Comté, the Bleu de Gex (or "Bleu du Haut Jura) and Morbier, both PDO are used as variants. 
See also.
- "Appellation d'origine protégée" (Switzerland)
- Culinary Heritage of Switzerland
- Fondue, a different Swiss dish based on