A strong blue veined cheese made from unpasteurised cow’s milk. Tender and creamy, it packs a sharp salty and spicy punch which gives you that delicious ‘mmmm’ moment.
A cousin of Roquefort, it’s matured in the natural limestone caves of the Midi- Pyrenees. The caves are ventilated by natural chimneys (fleurines) which let in the micro flora that create Bleu des Causses distinct character.
What with? A cheese this gutsy loves a fruit chutney and is also perfect with Taylors Port. It will also bring a broccoli soup to life and is equally yummy melted in an omelette or crepe.