Bresse Bleu
Bresse Bleu, or Bleu de Bresse, is a French blue cheese from the Bresse area, first made after World War II. It is known for its firm white edible coating that smells of mushrooms and a creamy Brie-like interior flecked with blue mould.
Key Facts
| Country of Origin | France |
| Specific Origin | Bresse, France |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Rind | Firm, edible white coating of Penicillium camemberti |
| Texture | Soft, blue-veined |
| Flavor | Creamy |
| Aroma | Milky, mushroom |
| Colors | White |
| Forms | Cylindrical rounds, 125 to 500 g (4.4 to 17.6 oz) |
| Also Known As | Bleu de Bresse |
What is Bresse Bleu Cheese?
Bleu de Bresse comes from the Bresse area of France and was first made there after World War II. An agricultural cooperative near Servas started production in 1951, aiming at the market that Italian cheeses were then winning over. The small packaged rounds it sold were something new for retail shelves at the time.
Production begins with curds inoculated with Penicillium roqueforti, which go into a perforated mould. Once the cheese has taken its shape, it is removed from the mould, salted, turned and drained. A dusting of pulverized Penicillium camemberti then forms the outer coating.
The result is a cylindrical round weighing between 125 and 500 grams (4.4 to 17.6 oz). The coating is firm, edible and white, and it carries an aroma of mushrooms. Inside, the paste is creamy and close to Brie in texture, with patches of blue mould running through it.
Because the coating can be eaten along with the paste, the whole round is served as it is. The small format suits a cheeseboard, and the soft interior spreads easily on bread.
How Does Bresse Bleu Cheese Compare?
The most relevant cheeses to compare Bresse Bleu against.
