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Fromagerie Alexis de Portneuf – Saint-Raymond



M.F. : 38% Moisture : 41%

This blue-veined triple cream Brie cheese, made from pasteurized milk and cream, is a milder version of a blue cheese. Its frank and delicate taste, just salty enough, and its creamy texture are the result of the combination of soft and blue cheeses.

The idea for such a combination is attributed to the Italians, who were the first to combine Gorgonzola with Mascarpone to make a cake. Since then, this temperate flavour has been delighting everyone, even those who are wary of the strong taste of blue cheeses.

Bleubry is available from the cheese maker, at specialty grocery stores and cheese shops, and in most supermarkets.

Awards and distinctions

2016 and 2010 World Cheese Awards bronze medal winner and 2009 silver medal winner, Blue Veined Any Variety, Uncut, Natural Rind Cheese class.

2016 British Empire Cheese Show 3rd prize winner and 2007 1st prize winner, Blue-Veined Cheese class.

2012 World Championship Cheese Contest gold medal winner, in its class.

2009 & 2008 Sélection Caseus 1st prize winner, in its class.

2007 Royal Agricultural Winter Fair grand champion, in its class.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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