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Bleu des Causses (AOC 1975)

Blue cheese made on both cooperative and industrial scales, from raw cow"s milk, and its flavour resembles mild Roquefort. It matures in caves in the limestone plateau of the Causses. Affinage takes a minimum of 70 days, sometimes much longer. Available all year.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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bleu des causses
bleu des causses