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
Browse cheeses