“ Brand: Bresse Bleu / Type: Cheese „
Bresse Bleu, a cheese that I was definitely introduced to around about the age of 4 or 5 by my father. A small circular box safely locked with one part over the other houses a delicious little cheese but at first sight seems a bit of a rip off, Brie is much larger and you feel like you are paying a lot for a small item. But that's just how Bresse Bleu is packaged and it's just as well because if you are started eating enormous slabs of it, you'd be putting on weight at an unstoppable speed! I've always liked Bresse Bleu's blue box with the words powerfully emblazoned on it.
When you open this little toy looking package, you will see a blue cheese that doesn't look too dissimilar from a soft italian one (gorgonzola, dolcelatte), in fact it actually came about in 1951 due to the growing popularity of such cheeses in France. It was produced in the Bresse area thus the name and is made of full cow milk before being aged for 2-3 weeks. The inside of the cheese is more or less exactly the same as brie and it is coated in a more tougher edible white coating, when cut it smells of mushrooms and although delicious to eat, it does leave you with a bit of an aftertaste like you've been choking on socks, definitely worth washing it down with some red wine.
I like Bresse Bleu with bread more than crackers or as a topping. A pretty damn good cheese but it fits in to my 2nd tier of cheeses and I can't exactly say why!
Bresse Bleu also known as Bleu de Bresse was invented in 1950 by the cheese makers of northeastern France as a smaller copy of Gorgonzola.