Bleu de Bresse
Made by: Bressor
Milk Treatment: Pasteurised
Coagulant: Animal Rennet
Bleu de Bresse’s cylindrical form is similar to Stilton but this blue has, surprisingly, more in common with Brie in its edible white rind and creamy paste.
Characteristics: Creamy, rich, buttery, sweet with a slight tang from its blue veins.
Best with: Make the most of its creaminess by adding a slice to a well-buttered baked potato and cooking for a couple more minutes until melted but not bubbling.