What is Bleu des Causses? The French Blue Cheese You Need to Try

Today, we will introduce you to a lesser-known but equally delightful member of this flavorful family – Bleu des Causses.

This French blue cheese, often considered a milder variant of the famous Roquefort, is a gastronomic treasure that hails from the beautiful Languedoc region of southern France.

Crafted from whole cow’s milk, and boasting a high fat content of 45%, it offers a creamy yet crumbly texture that will leave your palate yearning for more.

Bleu des Causses is not just another cheese; it’s a reflection of the region’s rich history, culinary traditions, and unique terroir.

Whether you’re a cheese connoisseur seeking new flavors to explore, or a food enthusiast curious about global cuisines, Bleu des Causses is a French blue cheese that you absolutely need to try.

Quick Facts About Bleu des Causses

Country of Origin	France
Region	Languedoc, Midi-Pyrénées
Age	3 to 6 months
AOC	1979
Classification	Blue, Semi-soft
Production	Traditionally, the cheese is aged in natural caves which gives it its distinct flavor
Milk	Raw unpasteurized cow’s milk
Weight and shape	2.3 to 2.6 kg, Drum
Fat content	45%
Size	Diameter 18 to 20 cm, Height 7.5 to 10 cm
Aroma	Grassy, natural, strong
Taste	Rich, buttery, and slightly spicy taste with a hint of saltiness
Pairing	Cornas, Lirac, Jurançon, omelet, pasta, potatoes
Texture	Firm, Creamy, Rubbery
Color	Ivory yellow and shiny in summer, whiter and drier in winter

What is Bleu des Causses?

Bleu des Causses is a French blue cheese that is often considered a milder cousin of Roquefort. It’s made from raw unpasteurized milk from the Montbeliarde and Aubrac breeds of cow that are free of brucellosis and tuberculosis, and its production process involves aging in natural limestone caves in the Causses region of southern France.

The cheese is known for its semi-soft and crumbly texture, with an ivory interior punctuated by distinctive blue-green veins. It has a rich, buttery flavor with a slight spiciness and a hint of saltiness. The aging process, which lasts a minimum of 70 days, imparts a distinct tanginess to the cheese.

Bleu des Causses has been recognized with AOC (Appellation d’Origine Contrôlée) status since 1979, meaning its production is regulated to preserve its traditional methods and quality. The cheese pairs well with sweet white wines, fresh fruits, and dark chocolate.

What Does Bleu des Causses Taste Like?

Bleu des Causses is renowned for its distinct, complex flavor profile. The taste of this cheese can be described as rich and buttery, with an unmistakable tanginess that comes from its blue-green veins. It has a slight spiciness, which is balanced by a hint of saltiness.

The aging process, which takes place in natural limestone caves, gives Bleu des Causses a unique earthy undertone. Some people also detect notes of mushrooms or grass, reflecting the natural pastures where the cows graze.

While Bleu des Causses is robust in flavor, it’s considered milder than its cousin Roquefort. The taste lingers pleasantly on the palate, making it a great choice for those who enjoy savoring their cheese.

As with all cheeses, the exact flavor can vary slightly depending on factors like the specific diet of the cows and the length of the aging process.

Fact fun: this cheese is often being compared with Bleu d’Auvergne with both having salty and spicy taste.

Bleu des Causses Tasting Notes

Texture: Semi-soft and crumbly, with a damp, sticky rind. The interior is ivory in color punctuated with blue-green veins.
Smell: The cheese has an earthy aroma, which is a reflection of the natural caves where it’s aged.
Taste: The flavor is rich and buttery, with a distinct tanginess from the blue mold. It also has a slight spiciness, balanced by a hint of saltiness.
Aftertaste: The taste lingers pleasantly on the palate, with some people detecting notes of mushrooms or grass in the finish.
Pairings: Bleu des Causses pairs well with sweet white wines like Sauternes, which can balance its robust flavor. It also goes well with fresh fruits like pears and figs, or dark chocolate for a decadent treat.

What Pairs Well With Bleu des Causses?

Food that goes well with Bleu des Causses:

Category	Food Pairing with Bleu des Causses
Fruits	Pears, Apples, Figs, Grapes
Nuts	Walnuts, Almonds
Bread	Baguette, Rye Bread, Crackers
Meats	Prosciutto, Salami
Condiments	Honey, Fig Jam, Apple Chutney
Desserts	Dark Chocolate, Fruit Tarts

Also read: 11 Best Crackers that Pair Well with Cheese

Beverage that goes well with Bleu des Causses:

Category	Beverage Pairing with Bleu des Causses
White Wine	Sauternes, Late Harvest Riesling
Red Wine	Merlot, Cabernet Sauvignon, Cornas, Lirac, Jurançon.
Dessert Wine	Port, Sherry
Beer	Belgian Dubbel, Stout
Spirits	Cognac, Armagnac

Also read: Best Wine and Cheese Pairings: The Ultimate Guide

The History and Origin of Bleu des Causses

Bleu des Causses, a French blue cheese, has a rich and fascinating history. Its roots can be traced back to an era when cheese was made from mixed milk from a cow and a sheep, or purely from cows’ milk. This ancient history is shared with Roquefort, another well-known French blue cheese.

The creation of Bleu des Causses, originally known as “Bleu d’Aveyron”, took place in 1926. This marked the end of the “bastard cellars” in southern Aveyron, where farmers once crafted their cheeses. Interestingly, the creation of Bleu des Causses owes its existence to the AOC (Appellation d’Origine Contrôlée) recognition of Roquefort.

The final name “Bleu des Causses” was decided on by two decrees in 1941 and 1946. The cheese is produced in the Languedoc region of southern France, specifically from the raw milk of the Montbeliarde and Aubrac breeds of cow.

Bleu des Causses is made all over the Causses region, but the maturation area is much more limited. The cheese is matured for at least seventy days in cellars dug into the limestone plateaus of the Causses – a practice that contributes significantly to its unique flavor profile.

While Bleu des Causses originated in the Causses as its name suggests, it is now also made in the less arid regions of Segala and Levezou in Aveyron. The story of this cheese is intertwined with the history of the region, including a tale of a shepherd who left some bread and fresh cheese in a cool cave, resulting in the development of blue mold.

Today, Bleu des Causses is AOC protected since 1979 and, like Roquefort, this cheese is ripened in natural caves called fleurines. The cheese continues to be a beloved part of French culinary heritage, offering a taste of history with every bite.