🧀 Bleu des Causses

Bleu des Causses is a French blue cheese with a Protected Designation of Origin (PDO, registered in 1996). According to the specification, it is made only from whole cow's milk coagulated with rennet; it is a blue-veined, unpressed, uncooked, fermented and salted cheese. The area covers almost all of the Aveyron department and parts of Lot, Lozère, Gard and Hérault. ³

How it is made. The milk may be raw or heat-treated, but it must be whole, not standardised and not homogenised. It is renneted at 31–35 °C and seeded with Penicillium roqueforti. The curd is cut into cubes 1–3 cm across, moulded and drained by itself without pressing for 36 to 72 hours, with turning. After unmoulding the cheese is salted with dry salt on both faces and the heel; brining is forbidden. It is pierced between the 5th and the 12th day after renneting to make air channels. ³

Ripening in caves. The cheeses go to natural caves of the limestone Causses, where cool, humid air flows in through natural fissures called fleurines. They ripen there uncovered for at least 12 days. Then each cheese is wrapped individually and kept in a cold room between -4 and +4 °C; it may leave this room no earlier than the 70th and no later than the 190th day after renneting. It may be sold as Bleu des Causses only from the 70th day. ³

Look and taste. The cheese is a flat cylinder 19–21 cm across and 8–12 cm high, weighing 2.2 to 3.3 kg. The surface is clean, without excess morge or stains. The paste is ivory-white, uniform, creamy and fine, with evenly spread blue-green veining and sometimes traces of needle holes. The taste is frank and savoury, with the typical blue-cheese aromas; it may have a slight bitterness, without excessive spice or salt. Fat is at least 50% of dry matter. ³

Cows and history. At least 80% of the cows' base ration comes from the area, grazing is compulsory for at least 120 days a year, and supplements are limited to 1,800 kg of dry matter per cow a year. According to the specification, the cheese was first called Bleu de l'Aveyron and grew after the law of 26 July 1925 that restricted cheese other than sheep's milk in the commune of Roquefort; it became an appellation by decree on 21 May 1979. The label shows the appellation name and the EU PDO symbol; the mention “affiné en caves naturelles” is allowed. ³

Why cow's milk in sheep country. A 1925 law banned making cheese other than from sheep's milk in the commune of Roquefort. Local cow's milk needed its own way forward, and it first sold as Bleu de l'Aveyron. ³

How a cave breathes. Outside air enters cracks in the limestone, cools and takes up moisture against wet rock, then flows down into the cellar through fissures called fleurines. The hotter and drier the day, the stronger the draught. After the cave, each cheese is wrapped, which cuts its air and slows the mould. ³

Why it matters to you. The label may say affiné en caves naturelles, meaning ripened in natural caves, and the cheese can only be sold from the 70th day. The milk may be raw or heat-treated, so check the label if that matters to you. ³⁴