Bleu des Causses“Fromagerie de Laqueuille”


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Bleu des Causses and Roquefort have similarities in production method, the main distinction is the milk use to produce it.

Origin:Aveyron, 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

Similar cheeses:Crozier Blue, Stilton

Printable Cheese Note

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 moist, and is filled with a number of cavities filled with blue-gray mold.

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.

 


*A.O.C = Appellation d’Origine Contrôlée

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.

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