This blue-veined cheese is made from pasteurized milk. Its longer ripening period (3 months) gives it a slightly stronger taste than the Rébellion 1837. The barrel shape is split in half to make a small “boat.” Washing the rind during ripening gives the cheese its whitish appearance, and small bluish pockets mark the interior throughout. Soft, rich and creamy in texture, it offers an aroma of wild mushroom, with a slightly sharp taste in the mouth.
The name Bonnet Bleu refers to the historic battles during the 1837-1838 Rebellion, where the blue hat was closely associated with the political demands of courageous French patriots.
Bonnet Bleu is available at the cheese maker, IGA supermarkets and several specialized cheese stores.