In 1850, Antoine Roussel lived in Laqueuille, a small charming village in Auvergne. Roussel created this elegant cheese, finding inspiration from the blue d'Auvergne. The pate of the bleu de laqueuille has a slight odour of cellars and its strong lactic taste will delight lovers of blue mould cheese. The white pate, covered with blue mould, tends to be crumbly.
Bourgueil, Rivesaltes
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