description Bleu des Causses Overview
Bleu des Causses is a firm, tangy French blue cheese made from cow's milk in the Languedoc region of southern France. Recognized with AOC status in 1979 and a protected designation of origin (PDO), it undergoes an extensive aging process in natural limestone caves. This cave-aging mimics the traditional Roquefort process but uses cow's milk instead of sheep's milk, resulting in a sharp, pungent, and distinctly earthy flavor profile. It is intended for consumers of traditional European dairy products who appreciate bold, aged blue cheeses.
help Bleu des Causses FAQ
What kind of milk is used to make Bleu des Causses?
Bleu des Causses is made from cow's milk, unlike Roquefort, which is made from sheep's milk. It has a firm texture and a tangy blue-cheese flavor.
Where is Bleu des Causses produced?
Bleu des Causses is produced in the Languedoc region of southern France. Its production is associated with natural limestone caves used for aging.
When did Bleu des Causses receive AOC recognition?
Bleu des Causses received AOC recognition in 1979. It also has protected designation of origin status, which links the cheese to its defined French production area.
Why is Bleu des Causses aged in caves?
Natural limestone caves provide the cool, humid conditions needed for the cheese to mature. The cave-aging process helps develop its blue veins, tang, and firm body.
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