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Bresse Bleu

Produced in the Rhône-Alpes area of France, Bresse Bleu is a cross between Blue cheese and Camembert. Aged for 2-4 weeks, Bresse Bleu has a soft, spreadable cream-colored paste with patches of blue-green veining. Taste is lactic with aromas of mushrooms and a slight kick of spiciness from the blue veins. It is less salty than other blue cheeses, making it a good choice for those who prefer a milder version of Blue cheese.