Wednesday, July 11, 2018

Bresse bleu

bresse bleu -

Bresse Bleu or Bleu de Bresse is a blue cheese from the Rhone-Alpes region of France made with pasteurized cow's milk. This cheese was developed during World War II and became very popular in the 1950s because it tastes sharper than other blue cheeses.

Bresse Bleu cheese has a white skin and a mushroom-like scent. This cheese is a blend of blue cheese and soft white cheese. Due to its dense texture, the blue mushroom in this cheese must be injected instead of mixed in milk before the coagulation process. The fungus does not form a fine scratch like the other blue cheese but forming the cavities are bluish gray.