Region, town Bresse Texture creamy Certification no AOC Country of origin France | Pasteurized yes Aging time 2-4 weeks Region Bresse, Lent, Ain, France Source of milk Cattle | |
 | ||
Similar Saint Agur Blue, Époisses de Bourgogne, Bleu d'Auvergne, Bleu des Causses, Coulommiers cheese | ||
Bleu de bresse canap s with pecans and grapes
Bleu de Bresse ([blø d(ə) bʁɛs]) is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue mold. It is shaped into cylindrical rounds weighing from 125 to 500 grams (4.4 to 17.6 oz).
Contents
- Bleu de bresse canap s with pecans and grapes
- Muffins au bleu de bresse courgette recette in dite
- Production
- History
- References
Muffins au bleu de bresse courgette recette in dite
Production
The curds, inoculated with Penicillium roqueforti, are placed into a perforated mold. After it has formed the desired shape and removed from the mold, the cheese is salted, turned, drained, and covered with pulverized Penicillium camemberti to form the outer coating.
History
Bleu de Bresse originated in 1951 by an agricultural cooperative near Servoz in response to the growing popularity of Italian cheeses. The small packaged rounds were an innovation for the retail market at the time.
