Division 4.6 Link:

Bleu des Causses originates as long ago as Roquefort. The caussenard farmers used to put cows milk cheese in natural cavities in limestone scree exposed to the North and subjected to damp fresh air. First called Bleu de l’Aveyron, this cheese was defined by decree in 1937 and then, under the name Bleu des Causses, obtained designation of origin status by judgment of the court of Millau in 1953, which was confirmed by the decree of 21 May 1979.

The typical characteristics of Bleu des Causses are closely linked to the terrain of the Causses (rocky, dry limestone plateaux) and the specific features of its slow maturing process in natural caves, generally in karstic cavities in which damp, fresh air circulates.