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.
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