That cow’s milk cheese is from the Bresse, in southeastern France. It has the shape of a little stack, 5 cm high, 10 across and weighs about 350 gr. You could also find it in a smaller size.

History

The Bleu de Brasse was born in the village of Servoz, in 1951. It was created to block the expansion of Italian cheeses in that region.

Production

Local milk is curdled and some penicillium roqueforti is added to create the blue markings of the cheese.

The curdled is cut and moulded. Then the cheeses are turned, drained, salted and some penicillium camemberti is sprayed to the rind.

To finish, the cheese it sent to a cold and humid cellar for 3 weeks.

Producted from february to december.

Choice and tasting

Eyes: white to grey rind.

Touch: soft pate.

Palate: sweet and creamy taste.

Excellent with a dry white wine as a Bergeron de Savoie.