Bleu des Causses and Roquefort share many similarities; both have the distinction of AOC status, both cheeses are produced in les Causses in the Aveyron and both are matured in limestone caves where cool, damp air swirls around carrying the mold spores that creates the cheese's distinctive blue veining.
The main difference between the two is that Bleu des Causses is made from unpasteurized cow's milk whereas Roquefort is made from unpasteurized sheep's milk.
Taste wise, Bleu des Causses is a much softer, milder bleu. A kinder, gentler bleu. A friendly bleu. It doesn't pack a sharp punch like Roquefort.I loved it!
The use of rich, whole milk makes the texture intense, creamy and crumbly. It has a full, rounded flavor that is salty and fruity with hints of sweet grass.
Sweet wines such as Banyuls, Muscat Saint Jean de Minervois or Côte de Bergerac moelleux are perfect with Bleu des Causses.
Don't forget to join in October's La Fête du Fromage!
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of October 13th.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your chosen cheese? Would you recommend it or not? Is there something unusual or interesting about it?
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line
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