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Bleu d'Causses

Bleu d'Causses is a blue cheese made in Peyrelade, a village in the middle of the Gorges du Tarn in the centre of France, on the border of Lozère and Aveyron. This is the same area in which Roquefort is made. In Peyrelade, there are caves aerated by natural chimneys called "fleurines" in which the cheeses are aged. The cheeses are put on oak shelves in the caves and aged 3 to 6 months.

The cheese ends up with a 45% minimum fat content. It is creamy but crumbly, with blue mould veins, with a crust on the outside.

Bleu d'Causses cheeses made in the winter are white inside, with a stronger taste that comes from being aged longer. The cheeses that are made in summer have an ivory colour, and are moister. Winter cheeses are made with raw milk. Milk for summer cheeses is now heated to 155 F (68 C) to reduce the risks of listeria developing in the cheese.

The cheese is made in cylinders 8" wide by 4" tall (20 cm x 10 cm), with an average weight of 5 pounds (2.5 kg.) It takes 7 to 8 Imperial quarts (8 to 9 litres) of milk to make 2 1/4 pounds (1 kg) of the cheese.

Bleu d'Causses is milder and less expensive than its neighbour and cousin, Roquefort.


1 cup, crumbled = 1/4 pound = 115g

History Notes

Up until 1925, the cheesemakers aimed to imitate the Roquefort name, even though their cheese was made with cow's milk (Roquefort is made with sheep's milk). In 1925, however, Roquefort received exclusive rights to that name, so in 1926 the local cheese markers decided to call theirs "Bleu d'Aveyron". In 1953 Bleu d'Aveyron got its own AOC, and changed its name to Bleu d'Causses.

Language Notes

Sometimes, with the best of intentions, people who know some French "correct" the spelling to Bleu des Causses. The name, however, is actually Bleu d'Causses.

See also:

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Oulton, Randal. "Bleu d'Causses." CooksInfo.com. Published 04 February 2004; revised 23 October 2007. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/bleu-dcausses>.

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