Bleu des Causses AOP / 1.2kg / Cow/Pasteurised/Animal Rennet / Blue veined /Aveyron /30% fat. Strong Mushroom cave smell and creamy, salty bold blue taste. The cow's Roquefort.
Bleu des Causses AOP and its cousin Roquefort AOP draw their origins from the same sources. The history of this blue cheese is above all that of the formation of caves dug over time in the limestone scree of the cliffs of the Grands Causses. These natural caves are crossed by currents of fresh and humid air thanks to faults present in the rock called “fleurines”. Local peasants raised cows and sheep and made cheeses with their milk, mixed or not, according to the seasons.
When the Appellation d'Origine Protégée ( PDO ) for ewe's milk Roquefort was obtained in 1925, the producers of blended milk cheeses from the Gorges du Tarn found themselves deprived of the “Roquefort” appellation. They then found it more judicious to keep their cow's milk for making their belu de l'Aveyron which would later become Bleu des Causses. It too was granted an AOP in 1945.
Bleu des Causses is best consumed at the end of a meal but it is also delicious cooked in omelettes or pancakes, it is great for seasoning pasta or potatoes. It is also excellent for spicing up grilled meat to which it gives a refined flavour, or to bind a gravy (roast beef for example). I like mine thinly spread on a chocolate brownie...
A Bergerac moelleux will bring out its flavors. It can also be accompanied by a red wine, a Bordeaux, a Cahors or a Madiran.
Bleu des Causses AOP
Milk, Lactic ferments, Salt, Animal rennet.
Energy 1 450 kj
(350 kcal)Fat 30 g Saturated fat 21 g Carbohydrates 0,5 g Fibers 0g Proteins 20 g Salt 3,4 g