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blue of the causses

The blue cheese of the Causses is a paced cheese from the Causses region, in the south of France. It is made from sheep's milk, and is subject to controlled fermentation with bacteria and mold. The blue of the causses is characterized by its blue and creamy dough, with blue veins which are naturally formed during the fermentation process. The taste of cheese is pronounced and slightly peppery, with a touch of hazelnut.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
350 Cal
Lipids
30 G
Cholesterol
103 Mg
Sodium
1300 Mg
Potassium
132 Mg
Carbohydrates
-1 G
Protein
20.4 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
35 Mg
Food fibers
-1 G
Calcium
582 Mg

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Index of Ingredients