A close cousin to Roquefort, the Bleu des Causses is a is cylindrical cheese with an ivory-yellow creamy pate, very consistent. It is shinny in summer, drier and white in winter. The taste is of summer pastures, soft and savoury. In the winter the taste is more earthy and salty
Fourme d’Ambert is one of France’s oldest cheeses (dating from the Roman period). The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
Roquefort is produced entirely from the milk of the ewes that feed on the vast plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. The ripening of the cheeses is in the natural damp, aired caves found under the village of Roquefort. Strong and delicate creamy blue cheese