Thursday 29th September 2011
by Veronique RICHEZ-LEROUGE
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 (...)
