Bleu des Causses
Bleu des Causses, one of Roquefort’s neighbours, evokes images of stony ground, heathland and cellars deep beneath the sun-baked causses.
With its astonishing mild flavour, aromatic ardour and smooth consistency, Bleu des Causses is matured in cheese cellars hewn into the heart of the rock, at Peyrelade close to the entrance to the Tarn Gorge. Though it uses a different raw material to Roquefort (Bleu des Causses is made from full-fat cow’s milk), it is adorned with the same thin blue lines of penicillium. This microscopic fungus is borne by draughts blowing upwards through fleurines, natural cracks in the scree-covered slopes.
Bleu des Causses has held AOC status since 1953.