With its refined blue-cheese character and unsurpassed creaminess, Bresse bleu is the creamiest of all blue cheeses. Naturally rich in calcium, it is less salty than most blue cheeses (30% less salt compared to other blue-veined cheeses). Made from pasteurized milk (95%), cream (3%), salt and culture, it has a fat content of 31%. This nationally-branded cheese is a cross between blue cheese and a Camembert.
Made from whole milk, it has a firm, edible coating which is characteristically white in colour and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue mould. It is shaped into cylindrical rounds weighing from 125 to 500 grams
Aged for 2-4 weeks, it has a soft, spreadable cream-coloured paste with patches of blue-green veining. It’s less salty and less pungent than other blue cheeses, making it a good choice for those usually wary of blues. Taste is lactic with aromas of mushrooms and a slight kick of spiciness from the blue veins.
Great baked in the oven and served with delicious warm French bread. Alternatively try it with pasta, prosciutto, rocket and a simple tomato sauce! A nice Pinot Grigio is a great accompaniment.
Production of Bresse Bleu
In production, Penicillium roqueforti (the mould used in the production of Roquefort and other blue cheeses) is introduced to the curds before moulding. After moulding, the small rounds are rubbed with Penicillium camemberti, the mould responsible for Camembert’s fuzzy white coating.
History of Bresse Bleu
Bresse Bleu is a soft blue cheese made from pasteurized milk from the Rhône valley of France. It is a blue cheese that was first made in the Bresse area of France following World War II. It is also known as Bleu de Bresse and was invented in 1950 by the cheesemakers of northeastern France as a smaller copy of Gorgonzola. The cheese has a smooth, off-white rind and the paste is pale and creamy with patches of greenish-blue veining, a light milky aroma and a mild mushroomy flavour.