Share on facebook
Share on twitter
Share on linkedin


France – Burgundy (Bresse)


Cow’s milk blue cheese, made from pasteurised milk.  Soft-ripened, edible bloomy rind.

Fat content:



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


Off-white, fuzzy crust; creamy white, slightly bulging interior with blue veining; buttery Brie-like flavour.


Related Cheeses

Gorgonzola, Cambozola, Danish Blue.


Appropriate Wines

Light, fruity reds, such as Beaujolais, as well as stronger reds, such as Cotes-du-Rhone and Burgundy


Bottom line

An excellent alternative to Gorgonzola.

Shopping cart


No products in the cart.