Bleu de Laqueuille

BLOO deh la-KOYL  

First produced by Antoine Roussel in 1850 in the village of Laqueuille, Roussel is said to have made the connection between the mold on rye bread pies and on the cheese stored in the same drawers. His experimentation spread to the surrounding mountainous Auvergne and the rest is history.  Bleu de Laqueuille has a creamy, smooth texture and a spicy, slightly salty and tangy flavor.

Each cheese comes with a fromager note (describing the cheese with beverage pairing suggestions) and a cheese serving tag identifying its name, origin and milk type.

Please note: Because our cheeses are cut by hand exact weights may vary slightly.