A cow's milk blue cheese of Gorges du Tarn in France, this cheese is closely related to the famously aggressive blue cheese Roquefort.

The cheese curds are matured for three to six weeks in the naturally formed caves of the Gorges, which are ventillated by fleurines, the natural chimneys of the caves. The resultant cheese is said to carry the aromas of the region due to this unique affinage process. The cheese has a typical fat content of 45%.

Bleu Des Causses is produced by Phillipe Olivier, of 43 - 45 rue Thiers, 62200 Bolougne-sur-Mer, France.

research source: cheese.com

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