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Cheese Description:
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» Bleu Des Causses «
A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves of the Gorges du Tarn. These caves are exposed to the north and are ventilated by "fleurines", natural chimneys, formed in the cliffs. It is these "fleurines" that allow the cheese to blossom and develop the aroma of the region. The taste is soft and savory, reminiscent of summer pastures. In the winter this taste is more pronounced.
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Country: | France |
Milk: | cow milk |
Texture: | soft |
Fat content: |
45 %
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Recommended Wine: | Barsac moelleux, Banyuls grand Cru |
Producer: |
Phillipe Olivier
43 - 45 rue Thiers
62200 Bolougne-sur-Mer
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