A French blue cheese, Bresse Bleu was created in the southern region of Bresse after the end of the second world war, and is buttery and mushroomy in flavour. Maturing is between two and four weeks before vending. It is produced in cylinders covered in a soft white penicillin mold, not unlike camembert.

The fat content of Bresse Bleu is 55%. It is produced by Jacques Vernier of La Fromagerie Boursault at 71 avenue du General Leclerc, 75014 Paris.

research source: cheese.com

Log in or register to write something here or to contact authors.