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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.
| 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 other cultures of bacteria, yeasts and moulds allowed |
Total time across the recorded steps: 14 days – 16 days
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
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 14 days – 16 days. The longest step, ripen in fleurine caves, takes at least 12 days (Ministère de l'agriculture 2018). Penicillium roqueforti does most of the fermenting.
| Main step | at least 12 daysSet[bdc-cdc-2017] | Ripen in fleurine caves |
|---|---|---|
| Temperature | 31–35 °CSet[bdc-cdc-2017] | Rennet the milk |
Bleu des Causses is a cow-milk blue that grew up beside Roquefort after the 1925 law. It ripens in natural limestone caves with fleurine air vents on the Causses plateaus and is made from whole cow milk, which may be heat-treated. The specification bans brining, so the salt is applied dry.
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.
