Bleu des Causses PDO

Description

Produced in the Languedoc region of southern France, Bleu des Causses PDO is made from unpasteurised milk from the Montbeliarde and Aubrac breeds of of cow. The cheese itself used to be called Roquefort but when it was decided that Roquefort had to be made purely from sheep milk Bleu des Causses was born. It was granted protected status in its own right in 1979. The cheeses are matured in the same limestone caves as their more famous cousins and so they pick up similar flavour tones.

The recipe for Bleu des Causses bears many similarities to Bleu d’Auvergne, although Bleu des Causses usually has a slightly softer texture, a creamier mouthfeel, and more peppery, spicy flavours. I have been looking for another unpasteurised blue cheese to fit into the counter and this one more than meets the brief!

The wheels of cheese are typically aged between three and six months before release. Cheeses made during the winter months are paler in color than their summer counterparts, a result of the variation in the cow’s diet. The texture of cheeses made during the winter tends to be slightly drier. The cheeses have assertive flavours without being too harsh on the palate. I often get hints of clover coming through, especially in the summer cheeses.

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, rennet, salt, Penicillium Roquefortii