Division 4.5 Method of production:

The milk must be produced, and the cheese must be manufactured in the geographical area. The cheese is matured in caves in the Causses in the geographical area delineated by the municipalities of Campagnac, Cornus, Millau, Peyreleau, Sainte-Affrique (Aveyron), Trèves (Gard) and Pégairolles-de-l’Escalette (Hérault).

Bleu des Causses is produced according to tradition: whole milk, generally incorporated raw, is hot-curdled (30 °C), and the curd is cut and stirred in moulds pierced with holes. After being injected with penicillium, the drained, salted and brushed cheese is pricked with needles in order to enable the penicillium to develop under the effect of the fresh air in the cave. Maturing lasts between three and six months (minimum of 70 days).