Cow’s Milk Cheese

Bleu des Causses. Produced in the north of the Aveyron and Lozère, this is a creamy blue cow’s milk cheese, made from the milk of the old races of Montbéliarde or Aubrac cows, fed in the traditional way on the untreated, flowering pastures of the causses.

All the cheeses are aged for several months in north-facing, limestone caves in the beautiful Gorges du Tarn, rudely termed caves bâtards, simply because they are not Roquefort caves. They have natural chimneys called fleurines, which provide a flow of air lightly peppered with the microflora that play a crucial role in developing the cheeses. The summer-made cheeses are a little morecreamy than those made in winter.