This relatively new (post WWII) blue cheese is made with cow's milk, and is
buttery, creamy and mild. It has a sweet, somewhat spicy tang. The outer, white,
penicillin mould rind smells of button mushrooms. Due to the density of this
cheese the mould has to be injected into the cheese instead of being introduced
to the milk before the curdling process. Bresse is comparable to Cambozola and
belongs in the milder half of the blue spectrum.
Wine Pairings: Sparkling wines, Cabernet Sauvignon, Syrah, Zinfandel, Port
and fruit juice.
Food: warmed up and spread on top of crisp French bread
Sizes are approximate - Click Here for more
Time for delivery: 1 to 2 weeks