Bleu de Sassenage

This traditional mountain cheese, a sweet bleu, was first made by monks, and the recipe spread to the surrounding villages. In a charter of 1338, Baron Albert de Sassenage allowed the free sale of the cheese made by people on his land. The Summer version has a simple flavour of the milk produced by cows grazing in the mountains and is characterized by a comforting roundness and the faint perfume of the mould.


Area Rhône-Alpes	Season Summer - Fall	Maturing Minimum 2 months For US delivery maturing extended over 60 days	Pate Uncooked, unpressed soft cheese with veins of blue mould	Milk Cow