Bleu des Causses

Bleu des Causses is a French blue cheese made from whole cow's milk. Some consider it as a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. Today, it is a relatively rare cheese that is only made by a handful of small producers. The Bleu des Causses shares an ancient history with the Roquefort, in a time where the cheese was made from mixed milk from a cow and a sheep, or pure milk from one or the other, based on the season and the cheesemaker. Pliny the Elder mentions that the cheeses of Mont Lozère and Gévaudan were esteemed in ancient Rome, a remark traditionally interpreted as an early reference to the region's blue cheese, but often objected to by modern authors, on the grounds that he does not clearly identify them as blue.

Source: Wikipedia