Perfect wine match: Sweet Bergerac


Bleu des Causses (PDO)
This blue cheese is produced in Aveyron and in small quantities in Lozère. Made with cow’s milk, the curd is moulded then drained before the mould culture, “Penicillium Roqueforti” is added in order to give it its characteristic blue interior. Matured for a minimum of 70 days, Bleu des Causses is full of character and is best served as a generous wedge.
Rocamadour
Roquefort
Bleu des Causses
Laguiole
Queso Manchego
Mozzarella di Bufala Campana
Fromage de Herve
Noord-Hollandse Edammer|
EDITOR Graphic design : Françoise DOLL |
||||
• AOP depuis 1991
• 759 tons