Bleu des Causses Cheese /1KG
Semi-Hard cheese - 60days shelflife
Taste : Powerful and smooth.
Pasteurized cow's MILK (France), salt, starter cultures.
Origin: Bleu des Causses gets its name from its terroir, in the south-central Massif Central. In 1925, following the creation of the Roquefort AO and due to the use of cow’s milk, some producers came together to create the name “Bleu de l’Aveyron”. This name will change into “Bleu des Causses” in the 1940s
Description : Flat cylinder, its dough is smooth and regular with homogeneous blue-green veins. Bleu des Causses is refined in natural cellars.
Fab process : Once rennet and « penicillium roqueforti » added, the curds are cut into blocks to allow further drainage before being milled and salted. The curds are placed into cylindrical moulds and drained. After a few days, the cylinders are removed, the cheeses are salted with dry salt and then brushed. They are then perforated and placed in natural cellars: it favors the internal aeration of the cheese and allows a harmonious development of the mold.