Bleu des Causses . Cheese Bleu des Causses , cheese is a French manufactured in the region of Auvergne , with denomination of AOC since 1975 .
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- 1 Features
- 2 Manufacturing
- 3 Tasting
- 4 Production
- 5 Sources
It is a true cow’s milk roquefort , whose rustic characteristic comes from its prolonged refining that takes place in the calcareous caves of Causses, especially those on the cliffs of the Gorges du Tarn .
It is a cheese made from cow’s milk, with green paste , and an average weight of 2.5 kg. Its tuning area is concentrated in some cantons of the Aveyron : Campagnac , Cornus , Millau , Peyreleau and Saint-Affrique .
Its optimal tasting period runs from May to September, after refining for 10 to 12 weeks; but it is an excellent cheese at any time of the year.
983 tons in 2003, of which 100% are coagulated milk.