• This elegant blue develops a dry, grey, natural rind and a creamy white interior with an even dispersion of blue-green mould throughout. When young the texture is soft and smooth, while the flavour is fresh and creamy with a lightly salty, spicy blue tang and mild barnyard characteristics. With longer maturation the texture becomes a little crumbly and the flavour will intensify.
  • This elegant blue develops a dry, grey, natural rind and a creamy white interior with an even dispersion of blue-green mould throughout. When young the texture is soft and smooth, while the flavour is fresh and creamy with a lightly salty, spicy blue tang and mild barnyard characteristics. With longer maturation the texture becomes a little crumbly and the flavour will intensify.
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Cheese Culture

Bleu de Laqueuille

Bleu de Laqueuille

Milk
Cheese Type
Country

The small charming village of Laqueuille in Auvergne is home to a statue of Antoine Roussel, the son of a local farmer, who created this delightful blue in 1850. It is made mostly during the French summer and autumn months from pasteurised cow milk.

This elegant blue develops a dry, grey, natural rind and a creamy white interior with an even dispersion of blue-green mould throughout. When young the texture is soft and smooth, while the flavour is fresh and creamy with a lightly salty, spicy blue tang and mild barnyard characteristics. With longer maturation the texture becomes a little crumbly and the flavour will intensify.

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