Bleu de Bresse

Bleu de Bresse is a type of blue cheese that originated in France. It is named after the Bresse region, where it was first produced in the early 19th century.

History

The production of Bleu de Bresse began in 1951 in the small town of Bourg-en-Bresse, located in the Ain department of eastern France. The cheese was granted Protected Designation of Origin (PDO) status by the European Union in 1996, which means that only cheese produced in the specified region using traditional methods can be called Bleu de Bresse.

Production

Bleu de Bresse is made from cow's milk, which is pasteurized before the cheese-making process begins. The milk is then inoculated with Penicillium roqueforti, a type of mold that gives the cheese its characteristic blue veins. The cheese is aged for a minimum of three weeks, during which time it develops its unique flavor and texture.

Characteristics

Bleu de Bresse is a soft, creamy cheese with a mild, slightly sweet flavor. It has a distinctive blue-grey rind, which is edible and adds a slightly tangy flavor to the cheese. The interior of the cheese is white with blue veins, which are the result of the Penicillium roqueforti mold.

Culinary Uses

Bleu de Bresse is often used in cooking, as it melts well and adds a rich, creamy flavor to dishes. It is also commonly served on cheese boards, paired with fruits and nuts, or used in salads and sandwiches.

See Also

• List of French cheeses
• List of blue cheeses