Bleu des Causses

1. History

Bleu des Causses, formerly known as Bleu de l'Aveyron, originates from natural caves in the Grands Causses, carved into limestone scree and ventilated by fleurines. Created in 1926 after cow's milk producers were excluded from Roquefort AOC in 1925, a syndicate formed in 1934. It gained AOC in 1979 and AOP in 1996, following decrees in 1941, 1946, and 1953.

2. Physical characteristics

This blue-veined cheese is made from raw cow's milk, inoculated with Penicillium roqueforti for blue marbling. It comes in wheels 19-27 cm in diameter, weighing 2.5-3 kg, with a creamy, smooth paste. Matured for at least 70 days in natural caves with cool, humid air currents from the Causses.

3. Taste profile

Bleu des Causses delivers a bold, robust flavor with earthy, undergrowth aromas and pronounced blue veining from Penicillium roqueforti. Its creamy texture balances intensity and finesse without excessive bitterness. Best enjoyed with rustic bread or in sauces.

4. Production zone and period

Produced in southern Aveyron around Millau and Sainte-Afrique, with milk sourced locally and aging in Grands Causses caves. Main departments: Aveyron (12), Lozère (48), Lot (46). Production year-round, peaking during cow milking seasons.

5. Certification

Granted AOC in 1979 and AOP in 1996, Bleu des Causses follows strict rules for raw milk, natural cave aging, and geographic zone. These labels ensure authenticity tied to the Causses terroir. Recent farm initiatives revive raw milk production.