A full flavoured, creamy blue cheese, with a lingering finish and a rich, salty tang. The cheeses are allowed to mature in humid caves for at least a month to promote good blueing and develop a thin grey natural rind. The cheese is made north of Mauriac in the volcanic Auvergne region of France. Moist and creamy, with not too much sharpness – it is delicious spread on crusty bread, baked in a savoury tart, and enjoyed with a young, fruity red wine.
Bleu des Causses AOC
£2.30 per 100g
A full flavoured, creamy blue cheese, with a lingering finish and a rich, salty tang.
Sold by Half Cheese | Quarter of a cheese | Eighth of a cheese.
|Age||2 Months +|
|Country Of Origin||France|
|Strength Of Cheese||Medium|
|Style Of Cheese||Blue|
|Style Of Cheese||Soft Blue|
You may also like…
Brie de Meaux AOC£2.30 per 100g
A full and fruity raw milk cheese, traditionally made to artisan methods. A soft, unctuous texture with easy yet complex,…
Reblochon£3.20 per 100g
Reblechon is a washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk. It…
Vacherousse d’Argental£2.60 per 100g
Vacherousse d’Argental is a very smooth, creamy French cheese, with a texture of thick clotted cream and has a fresh…