# Commission Regulation (EC) No 115/2009 of 6 February 2009 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Bleu des Causses (PDO)), Division 4.5: Method of production:

Extent: E+W+S+N.I.

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).

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Source: https://www.legislation.gov.uk/eur/2009/115/annex/II/division/SUMMARY/division/4/division/4.5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2009-115/annex-II/division-SUMMARY/division-4/division-4.5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.