Vercors blue cheese

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"Vercors blue" Cheese has a sweet and creamy taste.

Labelled AOC since July 30, 1998, "Vercors blue" is produced within the Vercors Regional Natural Park on the Vercors plateau in an area limited to just a few villages in the Drome and Isere Departments.

How is it produced :

It takes 40 litres of milk to produce "Vercors blue". Three mountain dairy breeds are used to produce the cheese based on the specifications of the AOC. These breeds are the "Abondance", the "Montbéliarde" and the "Villarde". All are fed with fodder produced exclusively in the Vercors Regional Natural Park during the winter months and grasslands in summer.

Tasting Advice :
It is a cheese enjoyed after a meal. Due to its mild / subtle flavours, it should be the first cheese tasted from the platter.

Remove the cheese from the refrigerator half an hour before serving.

Preserving Advice :
Keep cheese in its original packaging in a refrigerator at a temperature of 8 ° (lowest shelf of the refrigerator).

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