BLEU De queyras

HAUT-ALPES

THERMISED

TRADITIONAL RENNET

The local cheeses from the Haute Alpes are mostly hard ewe and goat with a few softer styles.  However the blue is really delicious with a light, floral nuttiness that is gentle and soft when young; becoming spicier with maturing.

The large crepe dish Matefaim is a very old traditional recipe often seen in the high mountain areas and in Haute Alpes they crumble over the Blue cheese.