What is Bleu des Causses?
A full-bodied blue cow’s milk cheese from the Gorges du Tarn area in southern France, aged in natural limestone caves known as fleurines, which provide consistently cool and humid conditions. Produced in 2.5–3 kg cylinders and aged for a minimum of 70 days. Often called the “cow’s milk Roquefort,” it shares similar cave-ageing traditions but is made from cow’s rather than sheep’s milk. Robust in character, with a spicy, lingering finish.
Taste, aroma, and texture
Moist and slightly crumbly, with an ivory interior and homogeneous blue-green veining. Despite its crumbly appearance, the paste is supple and becomes creamy on the palate. The natural rind is rough and greyish.
Earthy notes are dominant, evoking damp caves and mushroom. Fruity and animal notes are clearly present, while lactic and herbal notes remain faint. No smoky character.
Cheesepedia taste profile
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A general profile can describe Bleu des Causses, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Crumbled over grilled meat or warm salads.
- Melted into rich sauces for pasta or steak.
- Served with figs, walnuts, or dark bread.
- Used in robust cheese boards for stronger blue flavour.
What pairs with Bleu des Causses?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Lavash Chips
- Salted Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Bleu des CaussesStory and origin
It shares historical roots with Roquefort, both linked to the natural Combalou cave systems. When Roquefort received AOC protection in 1925, restricting it to sheep’s milk, cow’s milk producers in the region formalised their own identity under the name Bleu des Causses. It received AOC status in 1953 and PDO status in 1996.
Storage and serving
- Store in the fridge, wrapped in cheese paper.
- Air travel: suitable only for short trips if sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
