A French
blue cheese, Bresse Bleu was created in the southern region of Bresse after the end of the second world war, and is buttery and mushroomy in flavour. Maturing is between two and four weeks before
vending. It is produced in
cylinders covered in a soft white
penicillin mold, not unlike
camembert.
The fat content of Bresse Bleu is 55%. It is produced by Jacques Vernier of La Fromagerie Boursault at 71 avenue du General Leclerc, 75014 Paris.
research source: cheese.com