 |
| bresse bleu - www.healthnote25.com |
Bresse
Bleu
or Bleu de Bresse is a blue cheese from the Rhone-Alpes region of France made
with pasteurized cow's milk. This cheese was developed during World War II and
became very popular in the 1950s because it tastes sharper than other blue
cheeses.
Bresse Bleu cheese has a
white skin and a mushroom-like scent. This cheese is a blend of blue cheese and
soft white cheese. Due to its dense texture, the blue mushroom in this cheese
must be injected instead of mixed in milk before the coagulation process. The
fungus does not form a fine scratch like the other blue cheese but forming the
cavities are bluish gray.
0 Comments:
Post a Comment