description Bleuchâtel Overview
Swiss cow's milk blue cheese, one of the country's few native blue varieties, produced in limited quantities and rarely found outside its region of origin.
help Bleuchâtel FAQ
What is Bleuchâtel made from?
Bleuchâtel is a Swiss blue cheese made from thermized cow's milk. It is produced at Fromagerie Les Martel in Les Ponts-de-Martel, in the canton of Neuchâtel.
Where does the name Bleuchâtel come from?
The name combines bleu, the French word for blue, with Neuchâtel, the Swiss region associated with the cheese. Its regional production helps explain why it is less common outside Switzerland.
How does Bleuchâtel compare with Roquefort or Stilton?
Bleuchâtel has a creamy, pronounced character and is made from cow's milk, while Roquefort uses sheep's milk and comes from southern France. Stilton is another cow's milk blue, but it is an English cheese with a different protected regional tradition.
How should Bleuchâtel be stored and served?
One product specification lists an aging period of at least four weeks and recommends refrigeration at about 1 to 5 degrees Celsius. The cheese can be served in salads, at dessert, or in traditional sauces.
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