Matches in DBpedia 2016-04 for { ?s ?p "Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti."@en }
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- Bleu_du_Vercors-Sassenage comment "Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti.".
- Q767952 comment "Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti.".