| Bleu de Bresse | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Bresse |
| Source of milk | Cow |
| Pasteurized | yes |
| Texture | creamy |
| Aging time | 2-4 weeks |
| Certification | no AOC |
| Named after | Bresse |
 Related media on Commons | |
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Bleu de Bresse (French pronunciation: [blø d(ə) bʁɛs]) is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in colour and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue mould.[1] It is shaped into cylindrical rounds weighing from 125 to 500 grams (4.4 to 17.6 oz).
- ^ Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 68. ISBN 978-1-57958-057-5.