Bleu de Laqueuille (bloo de lack-AY) hails from France’s most prolific blue cheese-producing region, The Auvergne. It has a natural grey rind with an off-white interior that has large pockets of blue-green moulds. As it ripens, the texture slowly softens to a smooth creamy richness complemented by a balanced flavour of salt, spice and sweetness. It is creamier and sweeter than its cousin, Bleu d’Auvergne, making it perhaps more appealing for those who are new to blue.
A little history about Bleu de Laqueuille
Bleu de Laqueuille was first produced in 1854 by Antoine Roussel in the village of Laqueuille, in the Auvergne region of France. It was originally made using the same method as Roquefort, where the blue mould was developed on rye bread before being added directly to the cheesemaking milk, but now it is produced using more modern methods. It is made by Société Lattièrie de Laqueuille, which also makes other classic blue cheeses of the region including Fourme d’Ambert and Bleu d’Auvergne.