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 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).

Bleu de Bresse
Country of originFrance
Region, townBresse
Source of milkCow
Pasteurizedyes
Texturecreamy
Aging time2-4 weeks
Certificationno AOC
Named afterBresse
Related media on Wikimedia Commons

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.

gollark: ?!
gollark: We, can cause terror and destruction with, this new technology, it should be a simple Python, script.
gollark: I think I use commas somewhat less than average, but I don't really know.
gollark: You put in a sentence and it removes the existing commas and randomly adds new ones.
gollark: Idea: autodecommaizer.

See also
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.