BLEU DES CAUSSES AOP

The production relies on a precise technique. The curd is inoculated with Penicillium roqueforti, allowing the gradual development of the blue-veined texture. The cheese is then aged in natural cellars, in environments conducive to slow and controlled maturation. These caves, naturally ventilated by 'fleurines,' provide consistent humidity and temperature, essential for the formation of the blue veining and the stability of the paste. The ageing process, carried out over several months, requires observation and patience.

The ivory-coloured paste gradually becomes supple and creamy, streaked with well-distributed blue veins. On the palate, the flavour unfolds with finesse: an aromatic intensity that is present but restrained, a balanced lactic flavour, and moderate saltiness. The blue mould expresses its character without harshness, with a persistent and harmonious finish. Its expression remains consistent, without excess, true to its original terroir. This cheese is a real alternative to Roquefort for those who prefer slightly milder blue cheeses.

Bleu des Causses is best enjoyed at room temperature, on a cheese platter or incorporated into a simple dish. It pairs well with steamed potatoes or seasonal cuisine. A pairing with a full-bodied red wine (Cahors) or a sweet white wine (Jurançon) enhances its aromatic bouquet without overpowering it.