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Cheese from France, Causses limestone plateaus
Whole cow milk is renneted at 31–35 °C with Penicillium roqueforti, cut, stirred and moulded without pressing so gaps stay between the grains. The wheels are dry-salted, pierced with needles and ripened at least 12 days in natural limestone caves cooled by fleurine air vents. They are then wrapped and matured cold until at least day 70. Made in 7 steps over 3 months – 7.2 months. The longest step, wrap and mature cold, takes 2.3–6.2 months (Ministère de l'agriculture 2018) and runs at -4–4 °C (Ministère de l'agriculture 2018). Penicillium roqueforti and Cultures of bacteria, yeasts and moulds shown to be safe by use do most of the fermenting.
| Main step | 2.3–6.2 monthsSet[bdc-cdc-2017] | Wrap and mature cold |
|---|---|---|
| Temperature | -4–4 °CSet[bdc-cdc-2017] | Wrap and mature cold |
| Whole cow milk · Raw or heat-treated; not standardised or homogenised; kept on the farm at most 48 hours[bdc-cdc-2017] |
| Rennet · The only coagulant allowed[bdc-cdc-2017] |
| Penicillium roqueforti · Plus other cultures of bacteria, yeasts and moulds shown to be safe by use[bdc-cdc-2017] |
| Dry salt · Rubbed on the faces and rim in two passes; brining is banned[bdc-cdc-2017] |
| Calcium chloride[bdc-cdc-2017] |
| Starter: Penicillium roqueforti, with lactic cultures |
Total time across the recorded steps: 3 months – 7.2 months
What changes: Rennet and blue mould spores go into whole milk at 31–35 °C
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bleu des Causses is the cow-milk cousin of Roquefort. It ripens in the same kind of fleurine caves on the Causses plateaus, but is made from whole cow milk, which may be heat-treated, and is dry-salted rather than brined.
Raw or heat-treated milk. The rules ban freezing the milk, curd or fresh cheese and require at least 70 days before sale, with cold maturation at −4 to +4 °C.
Every number is labelled with how it is known. How this atlas is made
A 1925 law kept non-sheep cheeses out of Roquefort, which pushed local makers to build a cow-milk blue. First called Bleu de l'Aveyron and defined by decree in 1945, it became the appellation Bleu des Causses by decree on 21 May 1979.
