Bleu des Causses by Rodolphe LeMeunier
Bleu des Causses by Rodolphe LeMeunier
Languedoc, Midi Pyrenees, France
Cow’s milk Blue
Animal rennet
Bleu des Causses is a French blue cheese made from milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979.
The cheese is similar to Blue d'Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier.
A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce brings out their unique grassy and clover flavours. It pairs excellently with sweet white wine and dessert wines such as Sauternes or Late Harvest Riesling.