This cheese, Bleu d’Auvergne’s direct cousin, has a veined paste that brings sweeter savours. The creamy and flexible texture of its paste gets more and more powerful over ripening time, and turns the Bleu de Laqueuille into a stronger cheese.
The geographic origin of Bleu de Laqueuille offers a volcanic ground, rich in natural cellars, which is ideal for a six weeks minimum ripening. These cellars are called « Ice fountains » because there are crossed by an extremely cold draught.
Pairing cheese and wine
It would be better to match Bleu de Laqueuille with a soft white wine or a rather light red wine.
Notre Bleu de Laqueuille
Settled in Laqueuille-Gare, 950-meter high city in Puy de Dome, at the edge of the Natural Park of Auvergne’s volcanos, the dairy enjoys a privileged environment. Founded by Antoine Sarliève, mayor of Laqueuille in 1959, it has always been specialised in veined-cheese making. Apart from Bleu de Laqueuille, it also produces and ripens Fourme d’Ambert, Bleu d’Auvergne, Bleu des Causses, and original creations such as Bleu des Neiges.
Did you know that ?
This cheese was first made by Antoine Roussel in 1850, who invented a new technique of picking for veined cheeses, thanks to a small tool. This method aims for making a hole in the cheese with a needle, in order to favour mould spreading. This method then inspired other cheesemakers from Auvergne for the making of local cheeses !
Commercial name :
Bleu de Laqueuille