Bleu des Causses “Fromagerie de Laqueuille”

Moist, creamy and spicy, with the depth of a traditional French cave-aged blue.

Bleu des Causses is a cow’s-milk blue from southern France, closely related in style to Roquefort but distinctly different in its dairy character. The paste is creamy and moist, with blue veining that brings salt, spice and a long earthy finish.

Origin: Aveyron, France
Milk: Pasteurised cow’s milk
Style: Blue
Texture: Creamy, moist and lightly crumbly
Intensity: Medium to strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

The cow’s milk gives Bleu des Causses a round, creamy body. Its blue veining adds a peppery spice and savoury saltiness, with earthy cave notes on the finish.

Serve at room temperature with pears, figs, walnuts or rye bread. It also works beautifully crumbled into a salad or melted into a sauce.

Sauternes, Port and other sweet or fortified wines work particularly well because their sweetness balances the salty blue character.

Fruit and floral sweetness soften the salty blue spice, while something crisp keeps the pairing balanced.

Fig, Almond & Pomegranate Paste · Honeycomb · Tasmanian Quince Paste

Bleu de Laqueuille
Softer and slightly sweeter.

Urdina Sheep – Agour
For a sheep’s-milk blue with a different richness.

Bleu des Causses shares part of its history with Roquefort. When Roquefort became protected as an exclusively sheep’s-milk cheese, local cow’s-milk blue production continued under the Bleu des Causses name.

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