BLEU DES CAUSSES

For a long time unknown and similar to Roquefort, the Bleu des Causses acquired its letters of nobility thanks to the obtaining of the PDO in 1996. If you have never tasted it, imagine an ivory paste with blue veins, a natural bloomy rind, a melting texture and a full-bodied taste. The Syndicat du Bleu des Causses does its utmost to promote this cheese which, despite everything, is produced at 700 tons each year. If you wish to taste it, find the list of cheese shops and other points of sale on the website of the union.