Sassenage is a cheese from a picturesque Rhône-Alpes region of France named after the Rhône River and the Alps mountain range. Also known as 'Bleu de Sassenage', it is an authentic blue cheese, which was developed and spread throughout the region by the monks. In 1338, Baron Albert de Sassenage granted the permission to sell this cheese freely. By that time, this cow's milk cheese is made with traditional recipes using summer milk. Its simple taste of milk is obtained by cows grazing in the mountain pastures. This uncooked and unpressed cheese is soft in consistency and it has veins of blue mould on the surface. Disc shaped with 45% of fat content. It takes around 2 to 3 months for Affinage and when aged, it offers a delicate sweet and tangy taste with earthy smell. Its mildly blue flavour can be enjoyed with the wines such as Sauvignon, Beaujolais or Cotes-du-Rhone.