This traditional mountain cheese, a sweet bleu, was first made by monks, and the recipe spread to the surrounding villages. In a charter of 1338, Baron Albert de Sassenage allowed the free sale of the cheese made by people on his land. The Summer version has a simple flavour of the milk produced by cows grazing in the mountains and is characterized by a comforting roundness and the faint perfume of the mould.
Sweet white wine: Barsac (Sémillon, Sauvignon grapes)
Fruity red wine: Côtes du Lubéron (Grenache Noir, Cinsault grapes)