Bleu des Causses is produced in the Languedoc region, south of France. Similar to Roquefort, but instead of sheeps milk, Bleu des Causses is made using the milk of Montbeliarde and Aubrac breeds of of cow. Creamy moist and slightly spicy that is refreshing on the palate.
Key Facts
Origin:Languedoc, France
Milk: Cow
Rennet Type: Animal rennet
Style: Blue
Classification: Artisan
Shelf Life: 7-10 day, this product is cut to order
Goes well with:Sauternes, Pennyweight Gold or other stickies, fortified wines
You will find Bleu des Causses in an aluminum wrapping. The cheese has no rind, but its surface is beige and moist. The ivory-colored paste is shiny and is filled with a number of cavities filled with blue-grey mould.
A little history
With a registered designation of origin (AOC) obtained in 1979 and a protected designation of origin (AOP) acquired in 2009, this cheese could be thought of as the cow’s milk version of Roquefort. It is made all over the Causses region, but the maturation area is much more limited. Bleu des Causses is matured for at least seventy days in cellars dug into the limestone scree of Les Grands Causses.
