Origin: | France – Burgundy (Bresse) |
Type: | Cow’s milk blue cheese, made from pasteurised milk. Soft-ripened, edible bloomy rind. |
Fat content: | 50% |
History: | Bleu de Bresse was first made by an agricultural cooperative near Servoz in 1951 in response to the growing popularity if Italian blue cheeses. The small foil wrapped forms were an innovation for the retail market at the time |
Characteristics: | Off-white, fuzzy crust; creamy white, slightly bulging interior with blue veining; buttery Brie-like flavour.
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Related Cheeses | Gorgonzola, Cambozola, Danish Blue.
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Appropriate Wines | Light, fruity reds, such as Beaujolais, as well as stronger reds, such as Cotes-du-Rhone and Burgundy
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Bottom line | An excellent alternative to Gorgonzola. |
