Bleu de Laqueuille

A traditional summer blue from Auvergne with creamy texture and bold, tangy depth

Bleu de Laqueuille is a French blue-veined cheese first created in 1850 by Antoine Roussel in the village of Laqueuille. Now produced seasonally in the mountainous Auvergne region, this cheese is made from the pasteurised milk of Saler cows during the summer and autumn months. It features an off-white interior marbled with pockets of blue-green mould and is aged for around three months beneath a natural, dry grey rind.

With a fat content of 30%, Bleu de Laqueuille offers a smooth, creamy texture and a flavour that’s spicy, tangy, and slightly salty — a fine balance of strength and elegance. Perfect with robust reds or a sweet dessert wine, it’s a standout on any cheeseboard.