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Bleu des Causses

A full flavoured, creamy blue cheese, with a lingering finish and a rich, salty tang. The cheeses are allowed to mature in humid caves for at least a month to promote good blueing and develop a thin grey natural rind. The cheese is made north of Mauriac in the volcanic Auvergne region of France. Moist and creamy, with not too much sharpness – it is delicious spread on crusty bread, baked in a savoury tart, and enjoyed with a young, fruity red wine.