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Bleu de Bresse was born around 1950, following the resumption of economic relations with Italy, which had not exported Gorgonzola cheese since the beginning of the war.
It was born in the department of Ain and its production is located in the vicinity of Bourg-en-Bresse.
Bleu de Bresse is the result of the miniaturization of Saingorlon, which replaced it at the time. Its shape is cylindrical. Its weight can be 2kg 500 grams. It is matured dry, in a cool and humid cellar, depending on its size, for two to four weeks.
It has a fine, smooth, blue rind and a light, supple, melting and creamy paste.
Data sheet
- MILK
- Cow
- TEXTURE
- Blue-veined, supple paste
- ALLERGEN
- Milk
- GRASSE MATERIAL
- 32 %
- PROVENANCE
- Ain
- SEASON
- Toute l'année
- SUGGESTED WINE
- Mondeuse rouge
- INTENSITY
- Doux
Specific References
- EAN13
- 3870310030007
Domain of Bresse
Bleu de Bresse is a blue-veined cheese made from cow's milk with a mild, creamy and melting taste.
It is made from pasteurized cow's milk.