For fans of the German Cambozola, Bleubry by Alexis de Portneuf is another soft-ripened cheese that has been inoculated with a blue cheese mold — pennicilium roqueforti.
The rind is smooth, fluffy, white and mushroomy like a Brie or Camembert, while the interior paste is sparsely riddled with Roquefort-like holes filled with blue mold. Fear not, however, the taste of this cheese is very mild.
Made with pasteurized cows’ milk, Bleubry is a thicker disk than Cambozola or most other Brie-like soft ripened cheeses, meaning it stays firmer in the center and does not age so quickly. It is smooth and supple yet easily sliceable, like a young Brie, with only a hint of that traditional pungent blue flavor.
For those just learning to appreciate bleu cheeses, this is the perfect starter cheese.
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