Isère Tourism

Cheese

Temp your taste buds. Head off a culinary journey across the land of cheeses in Isère... Don't hesitate to try everything!

♦ Bleu du Vercors-Sassenage

A mild, creamy taste, with a hint of hazelnut. A meltingly soft, light yellow centre. Bleu de Sassenage stands out among the crowd. A well-deserved AOP

In 1998, Bleu du Vercors-Sassenage was awarded an Appellation d’Origine Contrôlée (AOC), the French Designation of Controlled Origin. The latter guarantees milk produced by Abondance, Villarde and Montbéliarde cows fed on fodder from the Vercors Regional Natural Park. This AOC consolidated the Villarde breed’s position in the region, at a time when it was threatened with extinction. The cheese earned an AOP (Designation of Protected Origin) at European level in 2001.

How can I spot it?

Bleu du Vercors-Sassenage is a blue cow’s milk cheese. Its flavour is mild and creamy, with a hint of hazelnut. Its centre is meltingly soft and light yellow in colour.

How should I serve it?

Bleu du Vercors-Sassenage will naturally have pride of place on any cheeseboard. It can also be found in many recipes. For instance it can be enjoyed in a raclette dish named “Vercouline”, and is used in a number of sauces. It is excellent in quiches and soufflés, bringing out their flavours. You can also enjoy it in a salad or as an appetiser, cut into small cubes. It goes wonderfully with wines such as Chatillon en Diois, which is red, light and fruity.

Where can I find it?

Vercors Lait in Seyssins - Tel +33(0)4 38 70 07 21
magasin@vercorslait-seyssins.fr


♦ Saint-Marcellin

This little cow’s milk cheese has been made in Isère for several centuries. It is enjoyed soft, runny or dry.

How can you spot a Saint-Marcellin?

Saint-Marcellin is a soft cheese, not kneaded or pressed, made ​​from whole cow's milk. It takes the form of a cylinder with rounded edges, of a diameter of 65-80 mm, 20-25 mm thick. It weighs at least 80 grams. Its crust, sometimes slightly wrinkled, is largely or completely covered with a white yeast, and can range from beige to grey-blue in colour.

Dry or soft?

The ripening process creates two types of Saint-Marcellin:

  • “Dry” Saint-Marcellin is the traditional local product and is characterised by a firmer centre and longer keeping time.
  • “Soft” Saint-Marcellin, which is ripened for longer. It develops pronounced aromas and a supple, melting texture.

Where can I find it?

Saint-Marcellin is sold all over France today. In Isère, you can find various sites selling direct to the public

  • La fromagerie du Dauphiné, in Tèche. Tel.: +33(0)4 76 36 95 00
  • L’Etoile du Vercors, in St Just de Claix. Tel.: +33(0)4 76 64 40 64
  • Vercors Lait, in Villard de Lans. Tel.: +33(0)4 76 95 33 21