Bleu des Causses [SEP] material used
Bleu des Causses
Bleu des Causses is a French blue cheese made from cow's milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma.
History.
The Bleu des Causses shares an ancient history with the Roquefort, in a time where the cheese was made from mixed milk from a
environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
Blue cheeses.
- Ädelost
- Aura cheese
- Beenleigh Blue
- Bleu Bénédictin
- Bleu d'Auvergne
- Bleu de Bresse
- Bleu de Gex
- Bleu des Causses
- Bleu du Vercors-Sassenage
- Bleuchâtel
- Blue Cheshire
- Brighton Blue
- Buxton Blue
- Cabrales cheese
- Cambozola
- Carré d'Aurillac
- Cashel