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FROM THE FROMAGERIE: BLEU DE BRESSE

FROM THE FROMAGERIE: BLEU DE BRESSE

A relative new comer to the world of cheese Bleu de Bresse was created in 1951 in response to the mass popularity of smaller wheel formats particularly Italian cheese coming in to France. Produced now in sizes that range from 150g up to 500g ,this blue from Burgundy has a bloomy white edible rind due to the application of camemberti spore mould with a thick and creamy body. Produced with penicillium roqueforti spore it has that characteristic nose of mushrooms and cream. If you are a Gorgonzola fan you will be enjoying this new introduction to the fromagerie.