Bleu des Causses cheese

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.


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