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

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.

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.

Also called:

See Also: Appellation of Controlled Origin, Listeria

Other entries for: Blue Cheeses
Beenleigh Blue Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Gex, Bleu de Termignon, Blue Wensleydale, Buffalo Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dorset Blue Vinney, Dunsyre Blue Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Lanark Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese

Other entries for: Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Buxlow Paigle, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Huntsman Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese

Other entries for: Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for: Dairy
Butterfat, Butter, Milk, Nondairy Topping

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