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Guide to cheeses

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The French-cheese team

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What you need to know...

This one comes to us from Rouergue, in southern France, and, in particular, from the natural cellars of a limestone plateau in the Causses region, giving to the cheese its robust flavor.  A cheese with a firm texture and a pale yellow or white base that is veined with blue, the Bleu de Causses appears to be a milder, cow’s-milk version of the famous Roquefort.

Bleu des Causses

€ 7,30 (env. 250 g)

 Cow
Cow
 Rouergue
Rouergue
  • Creamy
  • Tender
  • Dry
  • Mild
  • Medium
  • Fairly strong


Optimal tasting period: 
J
F
M
A
M
J
J
A
S
O
N
D
Family: 
Pierced cheeses (blue cheeses)

Fat content: 
45 %

Recommended wine: 
Fortified wine

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