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Cheese from France, the Vercors massif west of Grenoble
Raw or thermised cow milk is warmed with mostly thermophilic cultures and Penicillium roqueforti, set with rennet at 31–35 °C and cut into hazelnut- to walnut-sized grains. The curd is layered into moulds without pressing, dry-salted for up to three days, then pierced and ripened at 9–14 °C for at least 21 days into a mild, creamy blue.
| Cow milk, raw or thermised | From at most the last four milkings; raw only on farms; may be partly skimmed when the fat-to-protein ratio is above 1.16[vercors-cdc2025] |
| Mostly thermophilic cultures (mesophilic cultures allowed for cold maturing) | [vercors-cdc2025] |
| Penicillium roqueforti | [vercors-cdc2025] |
| Rennet | Only rennet is allowed as a coagulant[vercors-cdc2025] |
| Dry salt | [vercors-cdc2025] |
| Surface flora (optional), calcium chloride | [vercors-cdc2025] |
| Starter | mostly thermophilic cultures with Penicillium roqueforti |
Total time across the recorded steps: 26 days
What changes: Starting material: milk of Vercors cows fed on grass and hay
Dairies may thermise the milk; farms use raw milk only. Freezing curd or fresh cheese is not allowed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw or thermised cow milk is warmed with mostly thermophilic cultures and Penicillium roqueforti, set with rennet at 31–35 °C and cut into hazelnut- to walnut-sized grains. The curd is layered into moulds without pressing, dry-salted for up to three days, then pierced and ripened at 9–14 °C for at least 21 days into a mild, creamy blue. Made in 8 steps over 26 days. The longest step, pierce and ripen in a cool, damp cellar, takes at least 21 days (Ministère de l'agriculture 2025) and runs at 9–14 °C (Ministère de l'agriculture 2025). Penicillium roqueforti, the blue veins does most of the fermenting.
| Main step | at least 21 daysSet[vercors-cdc2025][vercors-sd2026] | Pierce and ripen in a cool, damp cellar |
|---|---|---|
| Temperature | 9–14 °CSet[vercors-cdc2025] | Pierce and ripen in a cool, damp cellar |
Bleu du Vercors-Sassenage is a mild blue. The grains are stirred until they skin over and are layered into moulds without pressing, which leaves small even gaps for the blue, and it may be sold after only 21 days.
Cheeses made from raw milk are raw-milk blue cheeses. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Comté. ANSES adds that cutting off the rind is not enough, because bacteria can be anywhere in the cheese, whereas raw-milk cheese that is cooked through, for example baked in a recipe, no longer poses a risk.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
In the 14th century the Lord of Sassenage, who held the parishes of Lans, Villard-de-Lans, Méaudre and Autrans, took the cheese as a tax and sold it in Sassenage, which spread its name. Farm production lasted until the early 20th century; in 1933 Léonard Mestrallet, director of the Villard dairy cooperative, began making it to the traditional recipe. The local Villard-de-Lans cattle breed nearly vanished in the 1970s and is being restored.
