Bleu des Causses

Bleu des Causses

What it is

When the law of 1925 reserved the name Roquefort for ewe's milk ripened in the Combalou, the cow's-milk blues maturing in the same limestone had to be renamed — Bleu d'Aveyron first, then Bleu des Causses from 1953. They still ripen in fleurines, the natural fissures that draw cold damp air through the rock.

In the kitchen

Firmer and drier than a Bleu d'Auvergne, so it crumbles rather than smears: break it into a walnut-oil dressing instead of trying to spread it.

Goes with

Walnut Walnut oil Pear Celery Belgian endive Honey Grape Rye berries

Same species

Bleu d’Auvergne Bleu de Gex Haut-Jura Bleu de Termignon Bleu du Vercors-Sassenage

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