Bleu de Bresse
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 |
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.[1] It is shaped into cylindrical rounds weighing from 125 to 500 grams (4.4 to 17.6 oz).
Production
The curds, inoculated with Penicillium roqueforti, are placed into a perforated mould. After it has formed the desired shape and removed from the mould, 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 Servas in response to the growing popularity of Italian cheeses.[2] The small packaged rounds were an innovation for the retail market at the time.
See also
- List of French cheeses
- List of cheeses
References
- v
- t
- e
- Abondance
- Banon
- Beaufort
- Bleu d'Auvergne
- Bleu de Gex
- Bleu des Causses
- Bleu du Vercors-Sassenage
- Brie de Meaux
- Brie de Melun
- Brocciu
- Camembert
- Cantal
- Chabichou
- Chaource
- Chevrotin
- Comté
- Coulommiers
- Crottin de Chavignol
- Époisses
- Fourme d'Ambert
- Fourme de Montbrison
- Laguiole
- Langres
- Livarot
- Maroilles
- Mont d’Or
- Morbier
- Munster
- Mâconnais
- Neufchâtel
- Ossau-Iraty
- Picodon
- Pont-l'Évêque
- Pouligny-Saint-Pierre
- Pélardon
- Reblochon
- Rigotte de Condrieu
- Rocamadour
- Roquefort
- Saint-Nectaire
- Sainte-Maure de Touraine
- Salers
- Valençay
- Abbaye de Tamié
- Baguette laonnaise
- Bleu de Bresse
- Brie
- Brillat-Savarin
- Cabécou
- Cancoillotte
- Carré de l'Est
- Chaumes
- Clochette
- Délice d'Argental
- Délice de Bourgogne
- Édel de Cléron
- Etorki
- Explorateur
- Faisselle
- Fromage blanc
- Fromager d'Affinois
- Gaperon
- Metton
- Mimolette
- Mont des Cats
- Mottin charentais
- Olivet cendré
- Port Salut
- Raclette
- Rochebaron
- Sarasson
- Saint Agur Blue
- Saint-Félicien
- Saint-Marcellin
- Saint-Paulin
- Tomme de Savoie
- Vacherin Mont d'Or
- Vieux-Boulogne