Maturation: 45 days
Cheese Type: Uncooked, pressed, blue cheese
Bleu du Queyras is a cheese that is not only delicious, but also steeped in tradition and history.
Made in the Hautes Alpes, with cow’s milk from the Abondance, Tarine or Montbéliarde breeds in the traditional way, Bleu du Queyras is a blue-veined cheese bearing the name from the nearby massif. The milk comes from around thirty hamlets around the medieval town of Rochebrune and is matured in the cellars of the old town.
When young, Bleu du Queyras is smooth and light in the mouth. It gets a powerful character and a nice milky and spicy tendency when aged. The texture is friable and firm with a yellow paste and well distributed blue veins.
It can be eaten on its own, in salads, or used in cooking.
Can be stored for up to 3-4 weeks in the fridge in its packaging.
Red wines (Banyuls)
White wines (Sauternes, Montbazillac, Jurançon)
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