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Country: France
Region: Rhone-Alps
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: Less than 60 days
Pasteurized: By law in the US but not in most of Europe

Brezain is a smoked, cow's milk, raclette-style French cheese produced in the mountainous Alps. After the cheese is produced, it is exposed to smoke generated from a wood fire highly humid atmosphere. This atmosphere allows the smoke flavor to penetrate into the cheese, giving it a rustic element to its already caramelly and nutty taste. The end result is a semi-soft cheese with an off-white, ivory colored pate and rich brown rind. - A website devoted to cheese education
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