Size: 8 ounces
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!