Bleu des Causses is made in Les Causses Mountains in the Rouergue, France. The cheeses are matured in the caves where cool, damp air passes through, carrying the mould spores which develop the blue veins.
Bleu des Causses was originally made with a mixture of ewes' and cows' milk, but since it obtained its A.O.C. status in 1953 the gourmet cheese has been made purely from cows' milk.
Maturation lasts from 70 days up to 6 months producing a full and lively flavored gourmet cheese that is similar to Bleu d'Auvergne, but with a creamier texture because of the difference in milk quality. Blue de Causses is made from unpasteurized milk and Bleu d'Auvergne from pasteurized milk. The cheese is moist and ivory-yellow, becoming whiter and fuller-flavored in the winter.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.