Bleu des Causses - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Bessou, Marie-Christine (11 October 2018). "Le bleu des causses, «l'autre fromage» de l'Aveyron, qui voudrait bien faire un peu d'ombre au Roquefort". La Dépêche du Midi (in French). Retrieved 19 April 2021. ^ Wells, P.; Sigal, J.; Loomis, S.H. (1987). The Food Lover's Guide to France. Workman Pub. p. 418. ISBN 978-0-89480-306-2. Retrieved 19 April 2021. ^ Jump up to: a b Goin, S.; Styne, C. (2013). The A.O.C. Cookbook. Alfred A. Knopf. p. 405. ISBN 978-0-307-95823-5. Retrieved 19 April 2021. ^ Jenkins, S.W. (1996). Cheese Primer (in Spanish). Workman Publishing Company. p. 161. ISBN 978-0-89480-762-6. Retrieved 19 April 2021. ^ Early Lives of Charlemagne by Eginhard and The Monk of Saint Gall, ed. A. J. Grant, London: Morling 1905, p. 79