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The blue of Laqueuille is a French cheese manufactured with the milk of the mountains of Auvergne and salted with old.

It is a cheese containing cow's milk, with spotted paste, of an average weight of 2,5 kg.

diameter: 20 cm

thickness: 9,5 cm

fat contents: 45%

Its period of optimal tasting is spread out May at September after a Affinage from 3 to 4 months, but it is excellent from April at December. It is accompanied agreeably by a marrowy white wine.

It is Antoine Roussel who invented this cheese in 1850 starting from mould taken on rye bread. It is related with the fourme of Ambert. Its production is only industrial today.

External bond

Details on the blue of Laqueuille

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