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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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| ||Bresse Bleu ®|
Description: A short cylinder of soft to semisoft blue cheese made with cow's milk, similar to Saingorlon and Gorgonzola. It has a smooth, creamy, ivory paste with blue veining and a thin white penicillin rind and is foil wrapped and placed in a cardboard box. Since 1950 it has been produced industrially in the Pays de L'Ain in Burgundy. This table cheese is eaten all year round, is made with pasteurised milk and contains 50% fat. The curds are uncooked and unpressed. It may be found a variety of dimensions weighing from 100-500 g (3½-18oz). Affinage is 2-4 weeks, resulting in a strong flavoured cheese.
Most frequent country: Widespread
Most frequent region: Rhône-Alpes
Better known as: Bleu de Bresse®
Also known as: Bleu de Bresse®, Grièges®
See places: French food and cuisine, Rhône-Alpes
See foods and dishes: Gorgonzola