Cheese story
What is Bleu des Causses?
A cow’s milk blue matured in limestone caves near Roquefort country.
Origin
Aveyron / Lozère, France
Milk
cow
Board role
Blue / salty
Cheese profile
Country
France
Region
Aveyron / Lozère
Milk type
cow
Texture
blue, semi-soft
Rind
natural
Ageing
70+ days
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: salty, sharp, blue, earthy
Origin, protection and character
Bleu des Causses comes from France, especially Aveyron / Lozère. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/AOP
Typical ageing
70+ days
How to serve Bleu des Causses
cheese boards, sauces, salads
Good food matches
sweet wine
pears
bread
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
