9 DAYS AVERAGE FRESHNESS
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455 customers have this product in their favourites
28% of customers buy regularly
Treat your guests to these delicious Bresso cream cheese bites from France, beautifully refined with a tasty blend of nuts and almonds. This convenient 100g pack contains 20 individual bite-sized pieces, making them the perfect choice for a party buffet, a casual aperitif, or a quick snack. This creamy French specialty stays fresh for at least 9 days after delivery.
Country of origin
Description
Bresso Fine Bites Nuts & Almonds
Our BRESSO fine bites are small cream cheese bites, each refined with delicious ingredients and subtly rounded off with aromatic toppings.
The pack with 20 cream cheese bites is the ideal companion for enjoyment in good company, e.g., for an aperitif, for a buffet, or simply as a snack in between meals.
About the manufacturer:

Jean-Noël Bongrain, the founder of the group of companies, took over a family-run cheese dairy in Lorraine in 1956, which until then had only produced regional cheese specialties. Bongrain wanted to launch a completely new type of cheese on the market that would meet high taste standards and be marketable nationwide. After five years of development, he began production and the consistently premium brand-focused distribution of Caprice des Dieux 'Whim of the Gods' – the first soft cheese brand. It already had the creamy consistency and the oval shape widely used today for soft cheese brands.
Durability
Nutritional values per 100 g
Composition & Allergens
Composition
BRESSO feine Häppchen Nuss
Zutaten: Frischkäsezubereitung (pasteurisierte KUHMILCH, pasteurisierter RAHM, Speisesalz, Käsereikulturen, Natürliches Aroma (enthält MILCHund WALNUSS)),2% MANDELN, geröstete HASELNÜSSE, WALNÜSSE.
Bei +2°C bis +7°C lagern. Nach dem Öffnen alsbald verzehren.
Kontakt: Savencia Fromage & Dairy Deutschland GmbH, Dwight-D.-Eisenhower-Str. 6, D-65197 Wiesbaden, +49 (0) 611/8807-01, savenciafd.deutschland@savencia-fd.de
Allergens
- Milk
- Tree nuts
- May contain traces of:
- Fish

















