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Bleu des Causses
Bleu des Causses Texture of Bleu des Causses
Country of origin
France
Region, town
At the entrance of Gorges du Tarn[1]
Source of milk
Cows
Pasteurised
No
Fat content
45%
Aging time
3-6 months
Certification
AOC, 1949
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Bleu des Causses (Occitan: Blau dels Causses) is a French blue cheese made from whole cow's milk.[2] Some consider it as a mild variant of Roquefort.[3] The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. Today, it is a relatively rare cheese that is only made by a handful of small producers.[4]
^Bessou, Marie-Christine (11 October 2018). "Le bleu des causses, «l'autre fromage» de l'Aveyron, qui voudrait bien faire un peu d'ombre au Roquefort". La Dépêche du Midi (in French). Retrieved 19 April 2021.
^Wells, P.; Sigal, J.; Loomis, S.H. (1987). The Food Lover's Guide to France. Workman Pub. p. 418. ISBN 978-0-89480-306-2. Retrieved 19 April 2021.
^Cite error: The named reference Goin & Styne 2013 was invoked but never defined (see the help page).
^Jenkins, S.W. (1996). Cheese Primer (in Spanish). Workman Publishing Company. p. 161. ISBN 978-0-89480-762-6. Retrieved 19 April 2021.
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