Bleu des Causses

Didier Larroucau and his team make this cheese at Riom-ès-Montagnes in the Auvergne region of France.  Over a century ago they started ageing the local cheeses in their caves, before beginning their own production in the 1960s.  The name of Bleu de Causses cheese comes from the Causses plateau where the cheese is aged in natural limestone caves.  These caves and the wet, windy conditions are ideal for maturing blue cheese.  The caves are more famously known for ageing Roquefort; it was only really in 1925 when the French government banned the mixing of sheep’s and cows’ milk in making Roquefort that Bleu des Causses (made only from cows’ milk) became more popular.  Only three producers of Bleu des Causses still exist.

The Courtyard Dairy’s Bleu des Causses is then aged to perfection by MonS Fromagerie, where Andy Swinscoe carried out his apprenticeship.  This world-renowned affineur is based in Roanne and ages the cheese slowly and coolly to bring out the real depth and richness of flavour.

This product will have two weeks shelf life from the date of delivery.  Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.