Bleu des Causses and its famous blue cheese cousin, Roquefort, are similar in many ways; both have the distinction of AOC status, both cheeses are produced in les Causses in Aveyron and both are matured in limestone caves where cool, damp air is the perfect breeding ground for the mold spores that create both cheese's distinctive blue veining.
The main difference between the two is that Bleu des Causses, often referred to as 'The Poor Man's Roquefort", is made from unpasteurized cow's milk whereas Roquefort is made from unpasteurized sheep's milk.
Taste wise, Bleu des Causses is a much softer, milder bleu. A kinder, gentler bleu. A friendly bleu. It doesn't pack a sharp punch like Roquefort.
I loved it!
The use of rich, whole milk makes the texture intense, creamy and crumbly.
It has a full, well rounded flavor that is salty and fruity, and with hints of sweet grass.
Sweet wines such as Banyuls, Muscat Saint Jean de Minervois or Côte de Bergerac moelleux are perfect pairings with Bleu des Causses. Pin It
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