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Bleu Des Causses

Bleu Des Causses

 


 

Origin:

France - Rouergue

 

Type:

Cow's milk blue cheese, made from unpasteurised milk.  Soft; rindless, edible salty exterior.

 

Fat content:

45%

 

History:

A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves of the Gorges du Tarn. These caves are exposed to the north wind and are ventilated by "fleurines" - natural chimneys formed in the cliffs. It is these "fleurines" that allow the cheese to blossom and develop the aroma of the region.
The taste is of summer pastures, soft and savoury. In the winter this taste is even more pronounced.
This cylindrical cheese has an ivory-yellow creamy pate, very consistent. It is shiny in summer, drier and white in winter

 

Characteristics:

Rindless, salty exterior; bone white interior with liberal blue veining; moist and slightly crumbly.  Flavour and aroma are stronger than Bleu d'Auvergne.

 

Related Cheeses

Fourme d'Ambert, Danish Blue, Bleu d'Auvergne, Roquefort, Cabrales.

 

Appropriate Wines

Strong Rhone Reds, especially Chateauneuf-du-Pape; Hermitage; Sauternes; Red Bordeaux

 

Bottom line

An awesome cheese; differs from Roquefort only in that it is made from raw cow's milk rather than raw sheep's milk.