Menu
This classic blue uses cows’ milk collected from the surrounding valleys. With a smooth creamy richness it is complimented by a sweet well developed blue mould flavour.
Blue cheeses have been made in the Auvergne region for centuries due to the naturally occurring caves of the Massif Central.
Fromagerie Laqueuille was established in 1856 by the Roussel family and created a cheese recipe developed from the original Bleu d’Auvergne. This classic natural rinded blue uses cow’s milk collected from the surrounding valleys and traditional moulds which have been developed on rye bread before being added to the curds.
Matured in caves for 3 months, the texture slowly softens to a smooth creamy richness complimented by a sweet well developed blue mould flavour.