Bleu de Bresse
Bleu de Bresse (French pronunciation: [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 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 (4.4 to 17.6 oz).
| Bleu de Bresse | |
|---|---|
| Country of origin | France |
| Region, town | Bresse |
| Source of milk | Cow |
| Pasteurized | yes |
| Texture | creamy |
| Aging time | 2-4 weeks |
| Certification | no AOC |
| Named after | Bresse |
| Related media on Commons | |
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