Characteristics of the PDO Bleu des Causses
Blue of the Causses is a PDO cheese made from pasteurized cow's milk of 2.5 kg with 30 % of fat on the finished product. Its maturing is done under the same conditions as a Roquefort but with cow's milk.
The Bleu des Causses is part of the blue-veined cheese family. Its rather supple texture can even be described as creamy depending on the maturation.
With its ivory paste veined with blue and its natural bloomy rind, the Bleu des Causses acquired its titles of nobility thanks to the obtaining of the PDO in 1979.
Ripening in naturally thermo-regulated cellars is the major element that gives it its distinctive aroma.
How to taste Bleu des Causses PDO?
Blue of the Causses is a cheese that can be enjoyed all year round.
While it is delicious as is on good fresh bread, it goes particularly well in mixed salads in their fresh version, for example with walnuts or hazelnuts. Like other blue cheeses, it goes very well with pears in a salty-sweet version. It is also excellent in hot dishes that include neutral-tasting vegetables, especially potatoes or zucchini.
As far as wine accompaniment is concerned, a Banyuls Grand Cru Rouge will be particularly well suited to the flavours of the Bleu des Causses, as will a Grand Roussillon, a red sweet natural wine. For those who prefer white wine, a sweet white wine will be recommended, such as a Monbazillac, a Bonnezeaux or a Rosette.
