Blue of Laqueuille La Mémée ±1.25kg

The ancestor of Bleu d'Auvergne, Bleu de Laqueuille, owes its origin to Antoine Roussel, a farmer born in 1820 in the commune of Laqueuille. He invented the technique of piercing the cheese, allowing for perfect aeration and a homogeneous blue mold throughout the entire paste.

Today, only the Laqueuille Dairy Society carries on this tradition, offering a delicate and creamy blue cheese. Made from rigorously selected mountain milk, hand-salted and slowly matured for up to 90 days, this cheese delights with its cellar aromas, pronounced lactic flavor, natural rind, and paste delicately marbled with bluish veins.

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels to keep them fresh throughout the journey.