The Rouergue is one of the most famous cheese producing regions in all of France, as well as one of the most famous blue cheese regions in the entire world. It is here, deep in the limestone caves of the Les Causses that Roquefort was first made. As Roquefort grew to become one of the most popular blue cheeses, demand made the cheese makers looks for alternatives to the costly sheep's milk required to make true Roquefort. Bleu des Causses was originally made with a mixture of ewes' and cows' milk, and because cows' milk is more plentiful and cheaper, the cheese became known as "the poor man's Roquefort." As skilled cheese makers refined the recipe for Bleu de Causses, it soon grew out of Roquefort's shadow and became a distinct cheese in its own right.
Since gaining its A.O.C status in 1953 the cheese has been made purely from cows' milk. The regulations were modified in 1986 to extend the area of permitted production to five regions: l'Aveyron; le Lot; la Lozère; le Gard and l'Hérault. The cheese is aged for at least two months, but may be matured up to six months producing a pronounced, zesty flavor. It is similar to Blue d'Auvergne from further north, but Bleu des Causses definitely carries more punch. The paste of the summer cheese is moist and ivory-yellow, becoming whiter and fuller-flavored in the winter. Pair with a soft white, such as Semillon or Sauvignon Blanc. Or try the classic Roquefort and Sauternes pairing with Bleu de Causses!
- Made from unpasteurized cow's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.