Hitting the Road

the destination - Rodez
the reason - Betty

I'm off to the Aveyron!
I'll be crossing that really big bridge and driving though Roquefort, Laguiole, Cabécou and Bleu des Causses country.



A reminder: Only a few days until La Fête du Fromage World Cheese Tasting Event!
Please have your entries to me by November 13. The entire round-up will be posted on November 15.

• Photos are wonderful, but not necessary
• Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
• Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
• Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line

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La Fête du Fromage - Bleu des Causses

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