DAIRY - CHEESE | FRENCH CHEESES AND REGIONS | Massif central
Bleu de Laqueuille La Mémée ±1.25kg SOCIÉTÉ LAITIÈRE DE LAQUEUILLE
414608
The farmer Antoine Roussel, born in 1820 in the town of Laqueuille, developed the ancestor of the Bleus d'Auvergne: the Bleu de Laqueuille. Antoine Roussel had the idea of piercing the cheese to aerate it, obtaining uniformly blue cheeses throughout. Only the Société Laitière de Laqueuille continues the tradition by making this exceptional cheese, a blue with a soft and creamy character. It is made from mountain milk from selected producers. It is salted by hand and slowly matured for up to 90 days. Lovers of marbled dough appreciate its cellar aromas, its strong lactic flavor will delight, its natural rind, its smooth dough and harmoniously marbled with blue veins. Location in store: Atelier BOF
a piece ≃ 1.25 Kg