| BLEU DES CAUSSES |
 Description:
A close cousin to
Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural
caves of the gorges du Tarn. These caves are exposed to the north and are
ventilated by "fleurines", natural chimneys formed in the cliffs. It is these
"fleurines" that allow the cheese to blossom and develop the aroma of the
region.
Texture:
This
cylindrical cheese has an ivory-yellow creamy pate, very consistent. It is
shinny in summer, drier and white in winter.
Taste:
The taste is of summer pastures, soft
and savoury. In the winter this taste is more pronounced. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1979 |
| Weight |
 |
1300 g |
| Affinage |
 |
3 to 6 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
