History of Bleu De Breb Cire

Numerous written sources point out that blue cheese was traditionally made in caves that had naturally formed in limestone scree, were facing North and allowed damp fresh air to circulate through. Such caves were known as fleurines, and farmers and cheese makers recognized how greatly they enhanced the quality of the cheese.

Fabrication

The Bleu de Brebis Ciré is one of Dominique’s own creations. Its fabrication process builds upon centuries-old methods, which guarantees its authenticity and unique character. The milk collected by Dominique is heated and curdled. The blue veins develop from the cultures of the mold Penicillium Roqueforti, which are added by pricking the cheese with needles. Dominique then proceeds to salting the cheese with coarse salt. Eventually, it slowly matures for three weeks in the cellar’s damp and fresh air.

Tasting advice

The Bleu de Brebis Ciré can be enjoyed either at the beginning or the end of the meal, along with bread and cherry jam.

Wine-pairing

The Bleu de Brebis Ciré makes a perfect pair with Saint-Emilion or Château de Bellet red wines.

Appearance: white, veined throughout with blue-green mold
Texture: sticky and shiny
Sense of smell: very particular bouquet, with a slight moldy scent
Taste: velvety with mushroom flavor

Main Features

Product code : BLEU5
Production place : Midi-Pyrénées, France
Approval number: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf life: 40 days
Maturing time: 21 days
Storage temperature: between + 2°C and + 6°C
Weight: 3 kg

Nutritional Values

Type of milk: pasteurized ewe milk
Rind color: brown to orange
Type of cheese: blue cheese
Texture color (inside): white, blue mold

Ingredients:
- Pasteurized ewe’s milk 97,8 %
- Salt 2,20 %
- Lactic acid bacteria traces
- Penicillium roqueforti traces
- Rennet traces

Energetic value per 100 g

kcal-kJ 372-1539
Proteins 16 g
Total fat 34 g
Of which saturated 24 g
Trans fat 0.46 g
Carbohydrate 0.5 g
Of which sugars 0.5 g
Salt 2.2 g
Sodium 1063 mg

Microbiological Standards

Listeria: none in 25g No preservatives or color additives.
Salmonella: none in 25g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.