Bleu des Causses cheese takes its name from its area of origin and the nature of its paste. Produced in the regions of Sainte-Afrique, Bleu des Causses cheese is an example of an imitation of Roquefort cheese made from cow's milk in less arid regions than the Causses.

The central part of the geographical area, located in Aveyron in the regions known as , has generally low and dry soils, with a predominance of calcareous or marly-calcareous soils, but also a large proportion of basement soils from magmatic and metamorphic rocks.

Its periphery is more diversified and presents some high and watered sectors (Aubrac, Margeride, Grands Causses) as well as some volcanic grounds.

The name of this cheese may suggest that it is produced on the Causses. In fact, its originality is strongly based on the way it is matured in natural caves, which are actually located in the limestone of the Causses.

Like Roquefort, Bleu des Causses cheese is matured in the fleurines. It has been protected by an appellation of origin since the decree of 21 May 1979, modified by decrees of 28 January and 4 August 1980.

Bleu des Causses cheese is cylindrical in shape and weighs between 2.5 and 2.7 kilograms. It is matured dry in natural wet cellars dug into the rock.

It should be presented as a quarter or an eighth of a cheese. Many wines go well with Bleu des Causses, but natural sweet wines such as Muscat and certain sweet wines, such as the Côte de Bergerac moelleux*, go particularly well with the aromas of Bleu des Causses.