La Chazère
Valence fromagerie with two shops, selling farmhouse raw-milk cheeses and running cheese tastings from June to September by registration in the shop. Named a Saint-Marcellin IGP ambassador by the consortium.
About Bleu du Vercors-Sassenage
A blue cow's milk cheese from the Vercors massif, made in flat wheels 27 to 30 cm across and 7 to 9 cm high that weigh 4 to 4.5 kg. The milk comes from Abondance, Montbéliarde and Villard cows; the consortium says the previous evening's milk is heated and 30 to 50 percent warm raw morning milk is added. About 40 litres go into each wheel. Penicillium roqueforti is added to the milk with the rennet, and the wheels are pierced with needles on days 6 and 12 of a minimum 21 days of ageing to let in air for the blue. It became an AOC in 1998 and an AOP in 2001. The zone covers 13 Drôme and 14 Isère communes; the town of Sassenage lies outside it.
Made in: 13 communes of the Drôme and 14 of the Isère in the Vercors massif (Sassenage itself is outside the zone)
On the plate
Mild and creamy, with a subtle hazelnut aroma, according to the consortium; INAO adds forest-floor notes and no excess bitterness, acidity or saltiness. French Wikipedia gives 28 percent fat.
Rind: natural crust
Wine and cheese
What to pour with Bleu du Vercors-Sassenage
Châteauneuf-du-Pape rouge Rhone Valley
Our pickChâteauneuf-du-Pape reds are warm, ripe southern wines with plenty of alcohol and fruit. That ripeness reads almost sweet against the salt and blue veins of a mild, creamy Vercors-Sassenage, and the cheese's fat rounds off the wine's tannin.
Muscat de Beaumes-de-Venise Rhone Valley
Our pickBesides tannic reds, French Wikipedia suggests sweet wines and vins doux naturels for this blue, naming Sauternes, Banyuls and Maury. Muscat de Beaumes-de-Venise is a Rhône vin doux naturel, and its sweetness sets off the salt of a mild, creamy blue rather than a sharp one.
4.5
Domaine de Coyeux Muscat de Beaumes-de-Venise Reserve
Domaine de Coyeux
4.4
Domaine de Coyeux Muscat de Beaumes-de-Venise
Domaine de Coyeux
4.4
Domaine des Bernardins Muscat de Beaumes-de-Venise
Domaine des Bernardins
4.7
Domaine des Bernardins Muscat de Beaumes-de-Venise Vieux Millesimes
Domaine des Bernardins
Southern Rhône cru reds (Gigondas, Vacqueyras, Rasteau, Cairanne, Lirac) Rhone Valley
Our pickThese Grenache-led southern Rhône reds are ripe and warm, with tannin that runs from soft to firm across the bottles. Their ripe fruit meets the salt of a mild, creamy blue like Vercors-Sassenage, and the cheese's fat softens the tannin.
Cornas Rhone Valley
Our pickCornas is dark northern Rhône Syrah with high acidity and medium to firm tannin. A mild, creamy blue such as Vercors-Sassenage has the fat and salt to soften that tannin, and the wine's acidity keeps the rich, buttery paste from feeling heavy.
Hermitage blanc Rhone Valley
Our pickA full, dry Marsanne-led white as an alternative to sweet wine. The cheese is mild and creamy rather than sharp, so Hermitage blanc, with its weight, low tannin and moderate acidity, holds the blue veins and the fat without needing any sugar.
The grapes behind these winesGrenacheSyrahMarsanneMourvedre
From the source
Where to buy and taste it
Fromagerie Rochette
Family cheese shop founded in 1922 by Pierre Rochette and now run by his grandson, selling raw-milk cheeses.
La Fromagerie Ponpon
Valence cheese and cream shop selling producers' cheeses, artisan dessert creams and fine groceries, with a second shop in Tournon-sur-Rhône. Makes cheese and raclette platters to order and takes orders online.
Fromages et Terroirs
Romans shop selling organic and farmhouse raw-milk cheeses, with platters, ravioles, quenelles, caillettes, honey, jams and local beer.
Cheese experiences nearby
Terra Cabra: Picodon ageing rooms and goat-cheese exhibition
A 200 m2 museum route on goat farming, milking and Picodon making, with films, educational workshops, fact sheets and the ageing rooms, above the Peytot ageing workshop. Individual tasting is free per the Ardèche Guide listing.
Fête du Picodon, Saoû
Two-day Picodon festival in Saoû on the third weekend of July, as the organisers put it; the 2026 edition was held in July. The Picodon syndicate also lists a Picodon festival in Dieulefit in August.
Guided visit and tasting at GAEC des Baratons
Guided visit of a goat dairy making Picodon AOP, with a free tasting; guided visits are compulsory for individuals and groups. Group rates start at 20 people, and groups can be up to 55.
Cheese tastings at La Chazère, Valence
Tastings of local cheeses at the Valence fromagerie from June to September, with registration at the shop.
Farm and cheese-room visit at GAEC Chez Amandine
Guided visit of a goat farm of about 100 animals and its cheese-making room, on reservation, for individuals and groups. The cheeses run from faisselle to Picodon.
Dairy visit and milking at Les Chèvres de Bézaudun
Tour of the goat house or take part in the milking at an organic Picodon farm under Mont Couspeau, by appointment, for individuals and groups. The tourist office listing dates from January 2025; the farm's Facebook page was posting in September 2026, so call ahead.
Bleu du Vercors-Sassenage: questions
Where is Bleu du Vercors-Sassenage made?
In 13 Drôme and 14 Isère communes of the Vercors massif; the town of Sassenage is not in the zone, according to French Wikipedia.
How big is a wheel?
27 to 30 cm in diameter and 7 to 9 cm high, weighing 4 to 4.5 kg, according to the consortium.
How long is it aged?
At least 21 days, pierced on days 6 and 12, according to French Wikipedia.
Same cheeseboard
More cheeses from Rhone Valley
Plan the trip
Visit Bleu du Vercors-Sassenage country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, bleuduvercors-sassenage.com, www.inao.gouv.fr. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.