France – Rouergue
Cow’s milk blue cheese, made from unpasteurised milk. Soft; rindless, edible salty exterior.
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.
Rindless, salty exterior; bone white interior with liberal blue veining; moist and slightly crumbly. Flavour and aroma are stronger than Bleu d’Auvergne.
Fourme d’Ambert, Danish Blue, Bleu d’Auvergne, Roquefort, Cabrales.
Strong Rhone Reds, especially Chateauneuf-du-Pape; Hermitage; Sauternes; Red Bordeaux
An awesome cheese; differs from Roquefort only in that it is made from raw cow’s milk rather than raw sheep’s milk.