Occitanie · France
Bleu des Causses.
Bleu des Causses is a bold, pungent blue with a creamy semi-soft crumb that melts on your tongue with waves of tangy spice and buttery richness. The aroma carries notes of cool cellar stone and fermented earthiness—less aggressive than Roquefort, but unmistakably blue. Each bite lingers with a gentle burn that deepens the longer you chew.
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The story
How it's made.
Why it tastes that way.
Bleu des Causses is aged in the natural ventilated caves (fleurines) of the limestone Causses plateau in Aveyron, similar to Roquefort but made from cow's milk. The cheese received AOC in 1953, one of the first blue cheeses to be officially recognized in France.
Production · spec
- Milk
- Cow · raw
- Family
- Blue
- Rind
- natural
- Age
- 2–5 mo
- Protected
- AOC · since 1953
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Bleu des Causses's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Bleu.
27 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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