Bleu des Causses

Bleu des Causses

The cow’s cheese equivalent to Roquefort. Instead of sheep’s milk, it is made from the Montbéliarde and Aubrac breed of cattle. An iconic cheese with a perfect balance between intense character and creamy texture. Bleu des Causses draws its frank taste, lactic aromas, as well as its wild mushroom and vegetal fresh notes from the heart of its terroir.

The Causses Occitanes region offers a mosaic of green meadows and limestone cliffs, where the cows feed on a rich and varied flora. The cows must ‘fresh graze’ for a minimum of 120 days per year. In winter, 80% of the fodder they receive must come from the surrounding appellation area.

Abondance

Abondance cheese is a semi-hard cheese from the Haute-Savoie region of France. It is made from unpasteurized milk from Abondance, Tarine, and Montbéliarde breeds of cows. The cheese is known for its velvety texture and fruity taste. It has a soft and melting texture, it is ivory to pale yellow in colour and has a fruity taste coming from notes of pineapple, apricot, citrus and hazelnuts. The sweetness and acidity of the cheese offer a perfect balance, and there is a noticeable, lingering aftertaste.